🇮🇳 Indian Vegetarian

Anapakaya Senagapappu

Name: Anapakaya Senagapappu
Prep time: 13 min
Cook time: 27 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 2 Green Chili; 1 tsp Cumin Seeds; 1 cup, soaked overnight Chickpeas; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 1 tsp Red Chili Powder; 2 cups, cubed Bottle Gourd

🇮🇳 Indian

Bottle gourd with chana dal, the Telugu anapakaya kura for daily rice. A one-pan weeknight sabzi that asks for little and gives a lot. Pile beside phulka and a bowl of cooled yogurt.

Prep 13 min Cook 27 min Serves 3 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili2
Cumin Seeds1 tsp
Chickpeas1 cup, soaked overnight
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Curry Leaves2 sprigs
Red Chili Powder1 tsp
Bottle Gourd2 cups, cubed

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash and cut the bottle gourd into even, bite-size pieces so everything cooks at the same pace.
2
Warm the oil, add cumin and a pinch of asafoetida, then the onions — cook till bronzed at the edges.
3
Add ginger garlic paste, cook out the raw smell, then bloom the turmeric, chili and coriander in the oil.
4
Fold in the bottle gourd with the chickpeas, sprinkle in a tablespoon of water, cover and steam until just done.
5
Kill the heat, stir through the cilantro and the curry leaves, and rest five minutes before serving.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

Cook it with your pantry → Share this page: /dish/30650

Watch how it's made

Video: Ridge gourd and Channa dal || Beerakaya senagapappu || Video # 05 · on YouTube