Our Lunch today was Dondakaya Pappu(Tindora Dal), Rice, Beerakaya Pachadi (Ridge Gourd Chutney),
Dondakaya Vepudu (Tindora Fry) & Taro Root Fry.
The highlight of our lunch was this spicy beerakaya pachadi.
My collegue at work Sangeetha, prepares lipsmacking beerakaya pachadi.
And she graciously offered me the recipe when I asked her.
So here I present Beerkaya Pachadi –
3 Green Chilles
2 Garlic Cloves
Cilantro – Handful chopped
4 Tsp Urad Dal
3/4 Tsp Dhania Seeds
3 Dry Red Chilles
4 Tsp Grated Coconut
1 Tsp Tamarind pieces
Salt as per taste.
Scrape the ridges of the ridge gourd, Dont scrape of the outer green skin elsewhere.
Chop ridge gourd & slit green chilles.
Heat a tsp of oil add urad dal, dhania seeds, red chilles & fry untill golden. Transfer to a bowl.
In the same pan, add 2 – 3 Tsp of oil & add the chopped ridge gourd cubes, green chilles & garlic cloves.
Saute them until ridge gourd gets soft & is half cooked. Add cilantro towards the end.
Remove & set aside to cool.
Grind the roasted spices with grated coconut & tamarind to powder.
Add the ridge gourd pieces to the above & grind well.
Adjust salt as per needed.