Bendakai Fry ( Okra)

Ingredients :
2 cups chopped bendakai
Oil 2 spoons
Jeelakara karam 1 spoon
Salt to taste
Method :
Take a pan and put some oil to heat.
Then add the pieces of bendakai and fry until they become soft and crispy.
After it fries add salt to tatse and jeelakara karam.
Serve it with hot rice.

Beerakai ( Ridge Gourd )

Beerakai Nuvulu Podi ( ridge gourd )

Ingredients
Pieces of beerakai 2 cups
Salt to taste
Pinch of pasupu
1 table spoon nuvulu podi (seesame seed powder)
Poppu :
Mustard ¼ th spoon
½ spoon mina pappu
½ spoon senaga pappu
Curry leaves little
oil 1 spoon

Method :
Boil the beerakai in a vessel adding little water.
Drain the water after the beerakai is cooked.
Take a pan and fry the poppu ingredients well in the oil.
Add the boiled beerakai pieces, salt and pasupu.
After the water evaporates add the nuvulu podi and mix well.
Serve this curry with hot rice.

Beerakai Tokku Pachadi ( ridge gourd skin )

Ingredients :
Beerakai skin 1 cup
Tamarind paste 1 spoon
Salt to taste
Pasupu pinch
Popu :
Avalu 1 spoon
Mentulu ½ spoon
Mina pappu 1 spoon
Red chilli 2 no.
Oil 1 spoon

Method :
Take a pan fry put some oil and after the oil heats add the popu ingredients.
After the popu fries add the beerakai tokku and fry till it becomes soft.
Then grind the above mixture adding little water with tamarind paste, salt and pasupu.
Pachadi is ready to serve with hot rice.