Beerakai ullikaaram (Ribbed Gourd curry)

This recipe i learnt it from my mother in law. This is a typical andhra dish and it tastes great. Good dish to make when you are expecting guests home.

Ingridients:-
Tender Ribbed gourd(Beerakayi) - 5-6
Onion- 1 big one
Dhaniya - 2 tbspn
Dry red chillies
Turmeric - 1/4 tspn
Tamarind juice - 2 tspn

1. Peel off the beerakayi. Dont feel it fully. Peel just to make sure thin hard skin is still left on it. The reason is when we fry it it should retain the round shape and should not become too soft.
2. Cut the beerakayi into 1.5 inch circles. slit on both sides.
3. Take some oil in a pan. Once hot add the beerakayi peices and on low flame let the beerakayi fry. You will see that the beerakayi will give out its water first and them cook it in slowly and then once its own water goes off and then it starts getting fried. It will take around 20 mins for all the peices to get cooked. It will become tender but still have beautiful round shape.
4. Now dry fry dhania and grind chopped onion, turmeric, dry red chillies and a little bit tamarind juice(if you like it). Grind them well.
5. Now add this paste to the beerakayi peices which are slowly getting cooked.
6. Once the paste gets sinked into the peices (which will happen after 5 mins you add the paste). Take off from heat. Serve with hot rice.

The key to this recipe is to cook the dish on low flame, so that all the flavors are enhanced. Hope you will enjoy the dish.