Beerakaaya Podikura (Ridge Gourd Curry).

Beerakaaya Podikura is a curry that can be taken with Rice/Chappathi or even with Rasam.

Ingredients:
Ridge Gourd(Beerakaaya)                 : 1.
Toor Dal(Kandi Pappu)                     : 1/2glass.
Red-Chilly Powder                            : 1/2spoon.
Salt                                                    : 1/2spoon.
Turmeric                                            : a pinch.
Oil                                                     : 1&1/2spoons.
Red-Chillies                                       : 1.
Water                                                : 1/2glass.
Chana Dal                                    : 1/2spoon.
Urad Dal                                      : 1/2spoon.
Mustard Seeds                             : 1/2spoon.
Jeera(Cumin Seeds)                      : 1/2spoon.

Preparation:
Cut the Ridge-Gourd into pieces(cubes). Roast the Toor Dal in a pan at medium flame. When the Dal turns into light-reddish, remove and shift into pressure cooker with adding half glass of Water & Turmeric. Wait for 2 whistles. Now remove from the cooker and drain out the Water from the boiled Dal. Heat the pan with one and half of Oil in it at a medium flame. When the Oil gets heated, add Chana dal, Urad dal, Mustard seeds,Red-Chillies & Jeera. When the tadka turns into brown colour, add the Ridge-Gourd pieces and cover the pan with a lid. Cook for 5 minutes until the pieces turns a little soft. Now add the boiled Dal, Red-Chilly powder & Salt. Cook and fry for another 5 minutes. Now the curry is ready to serve and eat.

Note: To get the Dal cooked quickly and unsticky, add Turmeric and a two drops of Oil in the pressure cooker. The drained Dal water can be used to prepare Rasam.