Ridgegourd peel chutney (Beerakaya tokku pachadi)

• 

  Beerakaya pachadi (Ridge gourd chutney) with combination of white & brown rice.

  Ridge gourd is one of my favourite vegetables. It’s so soft and sweet that it just melts in your mouth. Not just the inside part, I happen to love the skin too. Though it has that rough look and texture it makes a very good pachadi(chutney) when cooked with the right Indian spices.

  This picture was indeed taken a couple of months back. Actually when my mom was here she used to make it very often. That’s when I took this picture.

  

  -
  Recipe:

  Peel of Ridgegourd (Beerakaya)-1 cup
  Urad dal- 2 tsps
  Cumin and coriander seeds- ½ tsp each
  Dry red chillies- 6 to 8 (adjust acc to your spice level)
  Garlic pods- 2
  Little bit of tamarind soaked in water and
  Salt to taste

  Wash the ridge gourd, peel and chop the skin discarding the pointed edges.

  In a pan put 1 tsp of oil and fry the urad dal, cumin, coriander and red chilies till light brown color.
  Remove and in the same pan add 2 tsps of oil and fry the ridge ground till it becomes little soft.

  Now in a mixer add the dry spices and grind to a powder. Then add the ridge gourd, tamarind, garlic pods and salt and grind to a smooth paste.

  If you mixer rejects to grind add little bit of water (not too much) that will work.

  Serve the pachadi with some rice and ghee.