( RIDGE GOURD) BEERAKAYA PACHADI ..

 

RECIPE:

INGR:

Ridge Gourd              1/2 kg

Onion                          1

Tomatoes                   2

Tamarind                    lemon size

Curry leaves              1 sprig

Garlic pods                 6

Coriander seeds        1 tsp

Urad dal                      1/2 tbsp

Fenugreek seeds       1/4 tsp

Red chillies                 6 - 8

Turmeric pd                1/4 tsp

Hing                             a pinch

Salt to taste

Sesame oil                 

Method:

1. Wash the gourds and slightly peel off the ridge veins leaving the skin intact.
2. Cut into big cubes and keep aside. Chop onions, tomatoes into squares.
3. Soak tamarind in little warm water and extract the pulp.
4. Heat 1 tbsp sesame oil in a thick karahi.
5. Add coriander seeds, cumin, mustard, hing and fenugreek.
6. Put in urad dal, red chillies and roast to golden.
7. Add onions and toss over; put in tomatoes and give a stir.
8. Put in the ridge gourd cubes; sprinkle turmeric and salt and saute for 5 mts.
9. Remove and cool. Mix in the tamarind pulp and grind coarsely in a mixer as shown above.
10. Heat  2 tbsp oil in the same karahi and put in mustard, urad dal, dhania seeds and curry leaves. 
11. Add the ground mixture and saute it for 5- 6 mts.
12. Serve hot with ghee and rice or chapati; goes well with dosa, idli etc.
13. Can be stored in the fridge for a week.
14. Do not add water at any stage.

Note:

The same recipe is made with just the peeled skin of the ridge gourds and is know as beerakaya thokku pachadi; it tastes marvelous !
Zucchini can also be used in place of ridge gourd.