Monday, May 14, 2012

Beerakaya Pachadi(Ridge Gourd Chutney)

Beerakaya(Ridge gourd) 1 
Tomato 1 cut into cubes
Cumin seeds 1/2 tsp
Garlic Cloves 4
Green chilli 3-4
Tamarind 1inch(soaked)
Salt to taste
Urad dal 1/2tsp
Channa dal 1/2tsp
Mustard seeds 1/2tsp
cumin seeds 1/4tsp
Curry leaves 1stalk
Red chilli 2
Hing pinch

1.Wash and peel beerakaya(Don't peel out full skin, just like in the pic),  cut into cubes.
2.Heat 1tsp oil in a vessel, add ridge gourd pieces, green chilli, tomato pieces, garlic,tamarind and cook, cover with a lid, stir occationally, cook until ridge gourd becomes soft or fully cooked.
3.while cooking add salt, it helps ridge gourd to release water quickly. Don't pour water, while cooking it releases some water that vegetable juice is enough for cooking.
4.Add 1/2tsp cumin seeds(jeera), remove from the flame, cool for some time.
5.Grind cooked ingredients as a course paste(don't grind as full soft paste).
6.Now Heat 2tsp oil in a pan add mustard and cumin seeds, let them crack, add red chilli, urad dal, channa dal fry till they become red, add hing and curry leaves fry for few seconds remove from the flame.
7.Add this popu to the pachadi and mix well.

Serve with rice or use it as a dip for chips


  1. An all time favourite. I do not add tomatoes though.

  2. awful piece of information, I had come to know about your blog from my friend vimal, mumbai,i have read atleast 13 posts of yours by now, and let me tell you, your blog gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a million once again, Regards, beerakaya pachadi



Related Posts Plugin for WordPress, Blogger...