Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Beerakaya Bajji (Turai Bajji)

Beerakaya Bajji (Turai Bajji)

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, Ridge Gourd
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 (Turai Bajji)
Beerakaya Bajji and Jilebi ~ warming up on a Crisp Autumn Day

Also see:
Monsoon Magic~Turai (Dodka) Bhajji : from Madhuli’s My Food Court

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Beera kaaya(Ridge Gourd), Gram Flour (Besan) (Friday September 7, 2007 at 2:35 pm- permalink)

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13 comments for Beerakaya Bajji (Turai Bajji) »

  1. Indira, aritikaya bajji chesanu kani beerakaya eppudu vadaledu, very nice.
    Bajjis look mouth watering

    Comment by Sreelu — September 7, 2007 @ 2:43 pm

  2. Nenomo aratikaya chips chesanu kani, bajji inta varaku cheyaledu. Jihva-Banana ki manchi idea ichharu.:) Thanks Sreelu.

    Comment by Indira — September 7, 2007 @ 2:46 pm

  3. wow indira,

    Beerakaya bajji yepudu vinaledu. chuseeku chala bagundi.

    Comment by Madhavi — September 7, 2007 @ 2:51 pm

  4. Hey Indira
    Bhaji & jalebi looks tempting.
    Thank u very much I learned a lot from you.
    I tried many of your recipes.
    thanks again.

    Comment by bhawna — September 7, 2007 @ 3:34 pm

  5. those bajji’s look delicious.. i love that they are puffed up slightly…

    Comment by Rajitha — September 7, 2007 @ 4:48 pm

  6. Never made bhajjis using ridge gourd. Bajjis with ketchup is very tempting, no matter what time of the day it is!

    Comment by TBC — September 7, 2007 @ 9:09 pm

  7. hai indira
    mi website challaaaaaa bagundi especially the pictures mmmmmm really mouth watering and all your recipes are excellent. i have tried many of your recipes thak you so much.

    Comment by chandana — September 7, 2007 @ 11:34 pm

  8. Only bcos of you I have fallen love with Ridge gourd. Now this is a for sure try! Thanks Indira!

    Comment by Nirmala — September 8, 2007 @ 12:34 am

  9. WOW!!!
    This vegetable is my fathers favorite and i usually make it for him when he comes visiting but i had never made this before , so this is my next dish for him

    Comment by mahek — September 8, 2007 @ 3:16 am

  10. The bajis look delicious. I’ve onlu eaten ridge groud as thoran never bajis.

    Comment by Happy Cook — September 8, 2007 @ 4:28 am

  11. Maa intilo, Artikaaya bajji is very common… Beerakaya bajji chaala kothaga vundhi… will try out some time..

    Comment by Priya Dilip — September 8, 2007 @ 7:32 am

  12. To the curious: Beerakaya bajjis are absolutely the best in vegetable bajji category. If this is your first try, you are in for a treat. Give it a try and let me know how you like them. Thanks.

    Comment by Indira — September 8, 2007 @ 8:48 pm

  13. Indira, I don’t know how I missed this post. I don’t have beerakaya in the house tonight but when I saw this I had to have some bajjis, so I improvised. The batter you gave is excellent. I put the soda in at the very last and it’s just as light and crispy as can be. When I get a ridge gourd I shall try again. I suspect this is something like eating fried zucchini at the Clam Shack in Falmouth, MA. Take your paper tray outside and watch the boats and birds glide by :)

    Thanks for the great tasty treat!

    Yep Linda. They almost taste like fresh zucchini fried.
    Bajjis taste extra good in fall and winter weather. The chill in the air and the hot, crisply fried bajjis unbeatable combination.:)
    - Indira

    Comment by Linda — October 23, 2007 @ 10:08 pm

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