Beerakaya (turai or ridge gourd if you prefer) is among my all-time favorite vegetables, so when it is in season I like to incorporate it into all sorts of dishes.
In this traditional bajji recipe, coated with thick besan batter and deep fried, delicate beerakaya slices take on a luscious, sponge-like character. The ajwan (carom seeds) and cumin addition to the besan batter bring a special aroma to the beerakaya bajji, making them absolutely the best.
Beerakaya (Turai, Dodka, Ridge Gourd)
Recipe:
(for two, makes about 20 bajjis)
Prepare the Beerakaya:
Pick an arm-length, young and fresh looking beerakaya (turai, ridge gourd)
Scrape the protruded ridges with a peeler. Wash and slice the beerakaya into thin rounds, using a mandoline.
Prepare the Besan Batter:
In a big bowl, take one-cup besan, quarter-cup rice flour. Add ½ teaspoon each – ajwan, cumin and salt. Also ¼ teaspoon each – chilli powder and baking soda. Mix. Adding half-cup water, whisk together all the ingredients, until well-combined and smooth. (Prepare the batter thick like condensed milk.)
Bajji Time:
In a deep-bottomed kadai or wok, add about 2-cups peanut oil. On medium-high, heat the oil suitable to deep-frying. Once the oil is hot and ready, begin frying. Dip the beerakaya rounds, one by one into besan batter so that they are generously coated. Gently drop in as many pieces as will float freely in the oil. Do not crowd. Fry both sides to gold color and remove the pieces with a slotted spoon and transfer them to a paper-covered plate. Serve hot with chutney or ketchup and with a cup of coffee.
Beerakaya Bajji and Jilebi ~ warming up on a Crisp Autumn Day
Also see:
Monsoon Magic~Turai (Dodka) Bhajji : from Madhuli’s My Food Court
