Gummadikaya Barada



Gummadikaya (Winter melon) – 1 piece.

Chana dal – 1/2 cup

Moong dal – a fistful

Cumin seeds (Jeera, Jeelakarra)


Mustard seeds


Green chilies

Red chilies

Red chili powder

Salt to taste

lemon juice or citric acid



Step-01:Scrape off the chilka/pottu of gummadikaya (winter melon) and chop it into big pieces.
Step-02:Prepare the gravy by grinding the dals(chana dal, moong dal) along with Jeera (cumin seeds, jeelakarra), asafoetida. Grind them coarsely and not too soft or powder type.  You can also soak a fistful of chana dal in water for sometime (like 15-20 minutes) to add to curry.
Step-03:Now add red chili powder, salt required for the curry to the above powder and mix them. Add sufficient Oil to it so that it looks like the following photo: The mixture should resemble like a paste.
Step-04:Now take a kadai and add oil to it. Add mustard seeds and let it splutter. Now add asafoetida, jeera and green chilies to it.

Step -05:Add the winter melon chopped pieces and also the soaked chana dal. Add turmeric to it and cover and cook for two minutes.

Step-06:Now add the dals mixture we prepared. Add 2-3 cups of water (add more until the dals are totally soaked). Cover and cook for 5 -10 minutes, by stirring in between. If the gravy is becoming very thick, then add some water again. keep it on stove till the dals mixture is cooked properly. Oil will float on top once the dals and melon are cooked. Adjust the salt (or citric acid) and chilli powders if required. Switch off the stove and take it in a serving bowl. Add tadka on top of the curry with Oil, mustard seeds and red chilies.

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