Beera Potty/Beera Pottu

 

Ingredients

• Beerakaya peel/Ridge gourd peel - 1.5 cups

For Seasoning / Poppu

• Avvalu/Mustard seeds - 1/4 tsp
• Jeera/Cumin seeds - 1/4 tsp
• Mennapappu/Urad dal - 1/2 tsp
• Senagapappu/Chana dal - 1/2 tsp

• Oil - 1 tbsp
• Red chili powder - 1 tsp or to taste
• Turmeric powder - 1/2 tsp
• Salt to taste

Preparation ahead

• Take salt water in a bowl and let ridge gourd peel sit in it for 10 minutes, so that dirt and chemicals will be removed.
• Clean the peel with water and squeeze water from the peel.
• Grind the peel coarsely in a mixer.

Method 1

• Dry the peel in sun until crisp.
• Heat oil in a pan, add mustard seeds and cumin seeds.
• When they splutter, add, urad dal, chana dal, and fry.
• When they turn golden brown, add peel, turmeric powder, red chili powder, salt, and fry for 2 minutes.
• Serve with hot rice and ghee.

Method 2

• Heat oil in a pan, add mustard seeds and cumin seeds.
• When they splutter, add, urad dal, chana dal, and fry.
• When they turn golden brown, add peel, turmeric powder, red chili powder, salt, and fry till the peel turns brown and crisp.
• Serve with hot rice and ghee.