RIDGE GOURD CHUTNEY / BEEERAKAYA PACHADI

Vegetable chutnies are part of routine menu in most of the south indian homes. Most common dish here, even though there are so many variations and methods in prep. Traditional way of making pachadi using mortar and pestle is the most delicious way but as a time saviour we can use mixer jar without compromising in its taste.

Basically pachadi is in crushed form of veggies which is coarsely crushed with essential spices. Best thing is you can add spice/ tangy as per your requirement. This lip smacking tastes best when it is spicy and tangy ridge gourd is rich in dietary fibre and water percentage. Here i added coriander and tomato to enhance its taste.

Serve Beerakaya pachadi with hot rice and melted ghee, you will be on the way to heaven.

Ingredients:

Ridge gourd _ 1/4 kg( tender preferably)

Tomato_ 1 big

Coriander leaves_ 1 bunch

Green chilli_ 6 to 7

Ground nuts_ 1 tbsp

Sesame seeds_ 1 tsp

Cumin seeds_ 1 tsp

Garlic pods_ 5 to 6

Oil _ 2 tbsp

Tamarind juice- 1 tbsp/ as per your taste

Seasoning:

Mustard seeds_ 1/2 tbsp

Cumin seeds_ 1/4 tsp

Curry leaves 6 to 7

Asafoetida_ a pinch

Red chillies _ 2

Oil _ 1 tbsp

Only the ridges should be peeled. Semi peeled gourd tastes good & rich in fibre.

Process:

1. Heat 1 tbsp oil in a pan. Add peeled and chopped ridge gourd. Let it cook in low flame.

2. In another pan heat 1 tbsp oil and add ground nut, sesame, green chilli & cumin seeds. Fry in low flame until aroma comes. Switch off. Keep aside & let it cool.

3. When ridge gourd is half cooked add washed chopped coriander leaves and tomato pieces.

Add tamarind while cooking tomato or you can add juice while grinding.

4. Cook until soft. Let it cool.

5. In a mixer jar first grind dry ingredients. Add salt Then add cooked Beerakaya pieces, tamarind juice & garlic pods. Coarsely grind. Adjust salt at this stage. Transfer ground chutney in to a bowl.