Friday, March 25, 2016

Ridge Gourd (Heerekayi / Beerakaya) Chutney

Have some ridge gourd at home? Try this chutney for lunch today; I am sure you won't regret changing your lunch menu if you had a different plan.

This chutney, called Pachadi in South Indian households, has a simple flavor and is a healthy and comforting dish. Try it with some steaming hot rice and ghee.

Serves: 6


Ridge Gourd - 2 medium sized
Green Chilies - 5
Vine Tomato - 1
Cooking Oil - 2 teaspoons
Turmeric Powder - 1/4 teaspoon
Salt to taste
Onion - 1 medium
Garlic Cloves - 5
Coriander Leaves - 5 stalks
Dry Roasted Peanuts - 1/3 cup
Dry Roasted Fenugreek Powder - 1/4 teaspoon
Tamarind Extract - 1 tablespoon
Red Chilli Flakes - 2 teaspoons

For Seasoning:

Cooking Oil - 2 teaspoons
Black Gram - 1 teaspoon
Mustard Seeds - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Curry Leaves - 5 to 6
Dry Red Chilli - 1
Asafoetida Powder - 1/8 teaspoon

  1. Remove only the ridges of the gourd using a peeler. Chop the gourd into small pieces.
  2. Chop green chilies
  3. Chop tomatoes.
  4. Heat 2 teaspoons oil in a pan.
  5. Add green chilies, saute for a minute.
  6. Add chopped ridge gourd and cook them until they turn soft. Do not add water.
  7. Add turmeric powder and salt. Mix well.
  8. Now add chopped vine tomato. Cook until the tomato pieces turn soft and turn off the heat.
  9. Chop onions, garlic cloves and coriander leaves.
  10. Take cooked gourd and tomato, chopped onions, garlic cloves and coriander leaves, roasted peanuts, fenugreek powder, tamarind extract, red chili flakes in a blender and pulse a couple of times to get a chunky paste. I prefer using a mortar and pestle as it gives a better texture. Do not add any water.
  11. In a small pan, heat oil, add black gram, mustard seeds, cumin seeds, curry leaves, dry red chili pieces.
  12. When the mustard seeds splutter, turn off the heat, add asfoetida powder, mix well and season it on the prepared chutney.


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