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 Pachadi-Silk Squash Chutney
- 2 Tomato – medium, chopped
- 1 - 2 tsps Tamarind pulp
- 1 tbsp Chana dal
- 1 tbsp dal Ural
- 1 tsp Jeera
- 4 chilies Red
- to taste Salt
- 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.