Check the taste of beerakaya first before peeling the skin off. Cut a small piece at the bottom and taste the inside white part. If it tastes weird (like Kakarakaya) don't use it.
1. Peel the skin off of beerakaya and dice
2. Heat oil, add mustard seeds, jeera, methi powder, channa dhal, grated ginger, curry leaves, turmeric powder
3. Add beerakaya pieces, close the lid and cook on low flame for 10 minutes >> water will start oozing
4. Open the lid, add salt + chilli powder and incerease the flame to evaporate the extra liquid
>> stir continuously for 5 minutes
2. Heat oil, add mustard seeds, jeera, methi powder, channa dhal, grated ginger, curry leaves, turmeric powder
3. Add beerakaya pieces, close the lid and cook on low flame for 10 minutes >> water will start oozing
4. Open the lid, add salt + chilli powder and incerease the flame to evaporate the extra liquid
>> stir continuously for 5 minutes
