I have never cooked with Nethi beerakaya aka Silk Squash before. Nethi beerakaya bajji (fritters) are very famous in Andhra. I bought 2 squashes from the Indian store and made pachadi with one and bajji with the other.
To make the bajjis, cut the veggie into thin circles. Dip them into bajji/ pakora batter (besan+chili powder+cumin powder+salt+water to make a thin batter) and deep fry till golden brown. Serve hot sprinkled with chaat masala along with ketchup. We gobbled down our bajjis before I could take the pictures, so all I have here is raw silk squash pieces.
Here’s the recipe for pachadi.
Nethi Beerakaya – 1 medium, chopped (no need to peel, just rinse thoroughly)
Tomato – 2 medium, chopped
Tamarind pulp – 1-2 tsp
Chana dal – 1tbsp
Ural dal – 1 tbsp
Jeera – 1 tsp
Red chilies – 4
Salt to taste
- Heat 1 tsp oil in a pan; add dals, jeera, red chilies and sauté till lightly browned. Remove and keep aside.
- In the same pan, add chopped beerakaya pieces, tomato, cover and cook till tender. Remove from heat.
- Once cool enough to handle, grind the dals first to a powder, then add the veggies, tamarind pulp, salt and blend to a smooth paste.
I like mine a little chunky, so I didn’t blend it all the way through. Tastes great with rice/ idlis/ dosas or on sandwiches.Here's another interesting nethi beerakaya recipe from Indira’s blog.