Beerakai Menti Gunda

Ingredients :
Beerakai pieces 2 cups
Oil 2 spoons
Salt to taste
1 table spoon menti gunda
Curry leaves little

Method :
Take a pan and heat the oil.
Add the pieces of beerakai to the oil.
Fry the pieces till they cook and become soft.
After it fries add menti gunda and curry leaves and mix well.
Goes well with hot rice.

Beerakai Ulli Muda ( Ridge Gourd )

Ingredients :
Beerakai pieces 2 cups
Onion paste 1cup
Oil to fry
Salt to taste
Chilli powder 2 spoons
Jeelakara 1 spoon
Pasupu pinch

Method :
Take a pan and add some oil.
After the oil heats fry the beerakai pieces and keep it aside.
Then again put some oil in the pan and fry the onion paste adding chilli powder, pasupu and salt.
Fry till the paste leaves the oil and then add the fried beerakai and fry for 5 minutes.
Serve with hot rice.

Beerakai Pappu Kura ( Ridge Gourd )

Ingredients :
Beerakai pieces 2 cups
Pesara pappu ½ cup
Salt to taste
Turmeric pinch
Poppu :
Mustard ¼ spoon
Minapappu ½ spoon
Senaga pappu ½ spoon
Red chilli 2
Oil 1 spoon
Curry leaves little
Hingu little

Method :
Boil beerakai pieces and dal in a vessel adding one cup water.
After boiling drain the water from it and keep aside.
Take a pan put some oil and fry all the poppu ingredients.
Then add the boiled anapkai with pappu, salt and little turmeric.
Fry till the water it becomes dry.
This curry goes well with sweet pulusu and fried perugu mirapakayalu