(Ridge gourd chutney)
I have never been a fan of beerakaya, some vegetables are not very appealing to look at. But if you cook them in a certain way you can enjoy eating them. I am big fan of chutneys, any chutney with plain rice is a yummy way to start the meal. This chutney is pretty easy and doesn’t take a lot of time.
Green Chillies 10
Coriander Leaves1/2 cup
Tamarind 2 inch piece or 1tsp paste
Cumin seeds 1 tsp
Salt to taste
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Urad dal 1/2 tsp
Chana dal 1/2 tsp
Curry leaves few
Hing a generous pinch
Red Chillies 2
Wash and cut beerakaya into small pieces with skin. In a kadai add oil and the chopped beerakaya and green chillies. Add turmeric powder and tamarind and let them fry for few minutes until they turn soft and tender. Turn off the stove and let it cool.
In the meanwhile start preparing tadka in a small kadai. Add all the ingreditents under tampering and keep it aside. For any pickle always add tampering after it cools off, this will make the pickle stay fresh for longer time.
In a mixer jar add the cooked beerakaya, garlic, cumin seeds, salt and make a fine paste without adding water. Take it into a bowl and add the tampering.
Serve it with hot ghee rice and papad!!There are lot of variation for this chutney. You can make it with skin, without the skin and also with just the skin.
One Comment Add yours
yummm!! i was wanting this recipe.. thanks! 🙂