Ridge Gourd Bajji Recipe, Nenua Gilki Chikni Turai Kalitori Tharoayi sukhi sabji, How To Make Ridge Gourd Bajji Recipe

It’s an enjoyable winter day. This climate is something I look forward the complete year simply because it is weather to prepare and eat deep- fried recipes like Ridge gourd Bajji.. So here is the ridge gourd bajji recipe in detail so that you can also relish this delicious dish with me!!

India is a place for number of snacks which range from yummy desserts to fantastic hot Pani Puri’s. We show similar love for the Dhoklas, the Pav bhaji’s and Bhajias or Bajji’s. With regards to South India Bajji’s or Fritters are important appetizers and therefore are essential on road side stalls. Nobody would hesitate to stand while driving with some Bajji’s engrossed in paper in hand.

 Ridge Gourd Bajji is certainly one this kind of delicious fritters made mainly in Andhra and Karnataka. Not many stalls provide this Ridge Gourd Bajji and it is generally well prepared in the home. Occasionally it is prepared on celebrations.

Ridge Gourd Bajji is extremely simple to make although it is time taking because it requires frying. However I bet it is not going to remain for the time you invested on making them. They simply get over when they're hot. It is nice and fun to see people struggling to chew the hot bajji, wanting to cool them by blowing. So when the bite goes in, it is incredibly pleasing.

Bhajji ia also refer as Pakoda or Bajji. It's a deep-fried tasty snack famously prepared throughout South Asian countries. Bajji is an easy dish prepared by dipping the chopped veggie in the batter and deep frying it. Pakodas is a snack that is identified with the arrival of rainy season. A plate of hot crunchy mixture deep-fried pakodas prepared with various kinds of veggies such as potato, raw plantain, bread, brinjal, banana chilies, etc. that melts inside your mouth is extremely addicting. The batter made from chick pea flour (besan) is flexible because you can dip any kind of veggie you wish even bread or paneer to prepare the yummiest of Pakodas.

Bhajji are generally offered as appetizers or snacks. They're also sold as fast food snack being an alternative to french-fried potatoes or kebabs. They're offered usually during weddings, celebrations or any special occasions too. In Southern India, particularly in Maharashtra and Karnataka, such preparations are popularly known as bajji instead of pakoda. In these states, pakoda means a mixture of finely cut onions, green chilies and spices mixed in gram flour. It is rolled into small balls or sprinkled in hot oil and deep-fried. These pakodas are incredibly crunchy on the exterior and moderate soft too crunchy inside.

The term pakora comes from Sanskrit pakvavada, a combination of pakva 'cooked' and vada 'a small lump' or its derivative vadaka 'a round cake produced from pulse deep-fried in ghee'. Preparing the Pakoras is very fast and simple. As preparing the dish of the picked veggies still is amazing.

Pakora recipes also referred to as pakoda or pakodi is among the most often consumed deep-fried crisp snack produced from gram flour or besan. To make pakora, a principal ingredient like onion, potato, mixed vegetables, bread, chicken, eggs etc. are widely-used coupled with besan as well as other fundamental seasoning.

Beerakaya or Ridge gourd or Turai   are all same names of one vegetable commonly known as Chinese Okra in other parts of the countries. This vegetable is popular in Asia and Africa. This vegetable is believed to have originated in the Arabic desserts, and has spread throughout the world. It is a dark green, ridged vegetable having white pulp with white seeds embedded in spongy flesh.

Beerakaya is extremely versatile as it can absorb the flavors of other ingredients that it comes in contact and can be cook in various ways. Some of the very popular dishes made with this vegetable are: Beerakaya-Mulakkada Kura, Ridge Gourd Skin Chutney, Turai Beerakai with Milk, Beera kaya pottu podi curry and so on.  Ridge gourd is also cooked in combination with prawns and eggs or with fresh fenugreek leaves to make it healthy, nutritious and delicious.

 Tips:

Ridge gourd sometimes come out bitter. So, its better to taste the vegetable before making the Bajji otherwise your Bajji will turn out bitter.

While deep frying the pakoras, make sure that the oil shouldn't be too hot or less hot. You may use nearly every veggie when making pakoras, for example eggplant, onion, cabbage, bell pepper, and different varieties of chilies! You can experiment your personal creativity!

Benefits: 

Ridge gourd has many health benefits and nutritional values and highly recommended by doctors. It contains high in dietary fiber; it becomes the ideal choice for anyone who wishes to lose some weight quickly. It also has very high water content, making it a very low calorie vegetable. It is a good source of vitamin C, zinc, thiamine, iron, riboflavin, magnesium and manganese. The juice prepared from ridge gourd is a natural remedy for jaundice. It also helps as blood purifier, lowers the blood sugar levels and is good for stomach and also awesome for skin care.

Let's see how to make crunchy on the outside and delicate inside ridge gourd or turai or beerakaya bajji.