Ridge Gourd Chutney / Beerakaya Pachadi

A simple delicious chutney is a great way to start a meal in andhra.It is a common practise to have this chutney as a accompaniment with rice. However this goes well with rotis too. Here is the recipe.

Ingredients

• 250 gms ridge gourd
• 1 1/2 tbsp urad dal
• 4 red chillies
• 1 tsp jeera/cummin seds
• 1/2 tsp mustard seeds
• pinch of fenugreek seeds
• pinch sugar
• little tamarind
• 2 tsp oil
• salt to taste

For tempering

• 1/4 tsp mustard seeds
• 1 red chilli
• pinch of hing/asafoetida
• 1 spring curry leaves

Procedure

Wash the ridge gourd and chop it into medium size chucks.Keep aside.

Heat 1 tsp oil in a pan, add urad dal, cummin , mustard and fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.Once it cools grind to a fine powder.

In the same pan add 1 tsp of oil and the choped ridge gourd and fry for 1-2 minutes or until it becomes translucent. Do not overcook it. Switch off the flame.

Once it cools add the ridge gourd to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.

Transfer it to a serving bowl.

Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney.

Mix and serve it with rice or chappati.

Note: 
1.Do not peel the ridge gourd as it gives a unique flavor and it is full of fibre.
2.Do not overcook the ridge gourd as it will loose its flavor.

Posting this recipe to  a wonderful event Simply Sides hosted by Sumee Culinary