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.
Hereโs the recipe for pachadi.
Nethi Beerakaya Pachadi
Nethi beerakaya pachadi is a classic seasonal dish made in Andhra. This recipe is easy to make, delicious and great to serve with rice, idli or even dosa.
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Ingredients
- 2 teaspoons Oil
- 1 tablespoon Chana dal
- 1 tablespoon Urad dal
- 1 teaspoon Mustard seeds
- 3~4 Dry Red Chilies
- 2~3 Green Chilies, chopped
- 1 Medium Nethi Beerakaya aka Thai Okra or Silk Squash
- 2 Medium Tomatoes, chopped
- 2 teaspoons Tamarind paste
- To taste Salt
Instructions
- Heat oil in a medium pan on medium heat. Add chana & urad dal, mustard seeds, dry red chilies and green chilies. Cook until the dals turn golden and mustard seeds start to splutter. Remove this mixture into a small bowl to cool.2 teaspoons Oil, 1 tablespoon Chana dal, 1 tablespoon Urad dal, 1 teaspoon Mustard seeds, 3~4 Dry Red Chilies, 2~3 Green Chilies, chopped
- In the same pan, add chopped nethi beerakaya and tomato. Cover and cook till the veggies are fork tender, about 8~10 minutes. Remove the pan from heat and let cool.1 Medium Nethi Beerakaya aka Thai Okra or Silk Squash, 2 Medium Tomatoes, chopped
- Once cool enough to handle, grind the dal mixture first to a powder. Add the cooked veggies, tamarind paste, salt and blend to a smooth paste. Taste and adjust the seasoning accordingly. Serve with rice or idli or dosa.2 teaspoons Tamarind paste, To taste Salt
Notes
I like mine a little chunky, so I didnโt blend it all the way through. Tastes great with rice/ idlis/ dosas or on sandwiches.
Nutrition
Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 59mg | Potassium: 69mg | Fiber: 2g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
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Suganya
I have this with rice and sesame oil. Goes well with any vegetable fry.
Asha
I don't think I know this veggie,doesn't look familiar at all.Bajji sounds great.
Pachadi is yum too.Love the color.Enjoy.Now I go and look for more info about the Silk squash!
DEEPA
nice pachadi ....must have tasted great ....tamarind pulp adds loads of extra flavor
Hima
Hi Pavani,
I just love this chutney. My peddamma (Mom's sister) use to make this. It tastes great. Thanks for posting it here.
Hima.
Lata
I have not seen this Silk one in my city. I am glad you get them in yours. Nice one.
Dee
I havent come across this yet in my city Pavani... Hope to find it
PRITYA
Dear Pavani, that pachadi looks delicious...its name silk seems most appropriate. Most interesting!!! The colour of the dish tempts the taste buds.