Sunday, 15 January 2012

Beerakaya Pachadi (ridge gourd chutney)


Beerakaya pachadi:

1. Ridge gourd skin - 3 cups
2. Onion - 1, sliced
3. Tomato - 1, chopped
4. Urad dal - 4 tbsp
5. Red chillies - 8 or to taste
6. Coriander seeds - 2 tbsp
7. Mustard seeds - 1 tsp
8. Cumin seeds - 1 tsp
9. Fenugreek seeds - 1/4 tsp
10. Curry leaves - few
11. Salt - to taste
12. Oil - 2 tbsp

Ridge gourd skin chutney:

Wash the ridge gourds (beerakaya) and peel and chop the skin and keep aside.

Take a pan and heat with 1/2 tbsp of oil and add mustard seeds.

When they start to crackle add cumin seeds, fenugreek seeds, coriander seeds, red chillies, urad dal and curry leaves.

Saute for 3-5 mins or they turn into light golden yellow colour.

Remove from flame and keep aside.

In the same pan add another 1/2 tbsp of oil and heat.

Now add sliced onions and chopped tomatoes and little quantity of salt.

Cook on low flame till the onions become transparent and tomatoes become juicy.

Remove from heat and keep aside.

In the same pan add another 1/2 tbsp of oil and heat.

Add ridge gourd peeled and chopped skin and little quantity of salt.

Cook on low flame till the skin become tender.

Remove from heat and keep aside.

Allow the sauteed ingredients for some time.

Then take a mixer jar and add the sauteed ingredients and grind to a coarse paste (don't add too much of water).

Finally adjust salt and remove from the mixer jar and transfer into the serving bowl.

Now your easy and tasty beerakaya pachadi is ready to serve.

Serve with steam white rice with ghee.