Anapakaya Minapa Vadiyalu Koora ~ Bottle Gourd with Lentil Crisps

I am not sure if you have heard this word ‘minapa vadiyalu’, sun dried crisps made of urad dal. These are available in most Indian stores, and can be cooked together with many vegetarian curries. They make an excellent combination with bottle gourd (anapakaya in Telugu), and eggplants / brinjal. Here is a simple & authentic Andhra preparation, made with bottle gourd, called anapakaya-minapa vadiyala koora (bottle gourd-lentil crisps curry).Try this recipe the next time you have vadiyalu in your pantry.

Minapa vadiyalu

Ingredients

1 small bottle gourd, chopped
½ cup vadiyalu
2 small onions, finely chopped
2 small tomatoes, finely chopped
1 green chili
1/4 tsp turmeric powder
1/2 tsp chili powder
3 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
2 springs curry leaves

Method

• Heat 1 tsp oil in a pan, fry the crisps till golden brown and set them aside.
• In the same pan, heat the remaining oil, add mustard seeds and let them splutter, then add cumin seeds and allow to crackle.
• Now add curry leaves, slit green chilies, chopped onions, and fry till they turn golden.
• Add chopped bottle gourd, turmeric powder, mix well, and cook covered 4-5 minutes.
• Then add chopped tomatoes, combine well, cover with lid and cook until they are done (add some water if required). Add red chili powder, salt and combine well.
• Add fried crisps, ½ cup water, and mix well. Cook covered for 2-3 minutes.
• Switch off the flame, and garnish with coriander leaves.