Beerakaya - 2 medium size, skin removed
Onion - 1 medium size nicely chopped
Oil as required
Salt as per taste
Tamarind paste - 1 tsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Red chillies - 4 to 5
Sesame seeds - 3 tbsp
1.Slit the vegetable into four sides perpendicularly. Check the below image.
2. Spray some oil in a pan and roast each item seperately mentioned under roasting. Cool them and grind these with tamarind, onion and salt. Dont add water.
3.Stuff the paste into these. Heat some oil in a pan. Add these to it and cook with the lid closed for 2 to 3 minutes under medium flame.
4.Remove the lid and turn the pieces so that it cooks evenly. Cook them for another 15 minutes until they are totally cooked.
1. This is a good as it is. If there is any stuffing left, or you want to have the curry like a gravy, take an another pan, add some oil, add curry leaves, and once they are changing color, add the stuffing. Now add some water and let it cook until the oil oozes out.
2. Now switch of the flame and place above made beerakaya into the sauce and garnish with coriander leaves.