Beerakaaya (Ridge Gourd) Chutney

I’ve come across this chutney at VahRehVah. I immediately gave it a try and it was very tasty. I’ve tweaked it a bit in terms of using onion to suit our taste buds. Also, I never used cashew nuts in this chutney, as said in the original recipe. It was so easy to prepare and was completed in less than 20 minutes as I have used tender ridge gourd.

Beerakaya Chutney

Ingredients

Ridge Gourd (Beerakaya): 2; roughly chopped

Roasted Chana Dal (Venchina Sengapappu): 3 tablespoons

Onion: 2; Small

Green Chilli: as per taste

Tamarind: as per taste

Salt: as per taste

Curry Leaves: 1 twig

Coriander Leaves: 1 sprig

Garlic: 4-5 flakes

Mustard Seeds: 1/4 teaspoon

Urad Dal: 1/d teaspoon

Cumin Seeds: 1 teaspoon

Asafoetida: 1 big pinch

Oil: 2 tablespoons

Instructions

1. Heat 1 tablespoon oil in a wok. Add cumin seeds, garlic flakes, chilli, 1 roughly chopped onion. Saute till onion is transparent.

2. Add chopped ridge gourd and saute till it start oozing water. Add tamarind, salt, chopped coriander leaves and combine well. Cover with lid and cook on low flame.

3. Remove from heat and allow to cool. Add roasted chana dal and grind to required consistency (try not to use much water while grinding). Take chutney into a serving bowl.

4. Heat remaining oil in a heavy bottom pan. Add mustard seeds and let them splutter. Add curry leaves and saute till crisp. Add asafoetida and saute for few seconds.

5. Add finely chopped onion and saute till transparent. Pour this tempering over the chutney and combine well. Serve with steamed rice or any Indian flat bread.

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