500g beerakaayalu
1 tbsp Bengal gram
1 tbsp Black gram
10g peanuts
10g sesame seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp coriander seeds
1 tbsp chili powder
1/2 cup grated coconut
Salt to taste
A pinch of turmeric
4 sprigs curry leaves
50g oil

Beerakaaya Curry

1. Remove the skin of beerakaayalu and cut into 3" pieces. Cut the 3" pieces into four, lengthwise to three fourth’s of their total length and keep aside.
2. Mix Bengal gram, Black gram, peanuts, cumin seeds, coriander seeds, chili powder and fry them in little oil until they are golden brown. Add grated coconut and blend to a fine powder.
3. Stuff the beerakaayalu with the ground powder and set aside.
4. Heat oil in a pan and season with mustard and cumin seeds. Add stuffed beerakaayalu, curry leaves, ground powder, if remained and cook them for 15-20 minutes.
5. Serve hot with plain rice.