Rigde gourd which is also called as Beerakaya or Peerkangai or Turai is used in Indian cooking to prepare many dishes like chutneys, dals and many more. The skin of ridge gourd along with other spices is used to prepare this delicious chutney. This chutney is spicy and tangy and it goes extremely well with hot steamed rice with a tsp of ghee/clarified butter on top.
Preparation time – 10 min
Cooking time – 10 min
Serves – 4
Ingredients:
Peel of ridge gourd/Beerakaya/Peerkangai – 1 1/2 cups
Salt – as required
Turmeric powder – 1/4 tsp
Tamarind – 1/8 tsp
Jaggery – 1/8 tsp
Curry leaves – few
Garlic – 4
Oil – 1 tsp
Ingredients required for roasting:
Coriander seeds – 2 tsp
Urad dal – 1 1/2 tsp
Sesame seeds – 1 1/2 tsp
Red chilies – 5 or as per your taste
To temper:
Oil – 1/2 tsp
Mustard seeds – 1/4 tsp
Urad dal – 1/4 tsp
Asafoetida/hing – 1/8 tsp
Curry leaves – few
Method:
1. Peel the skin of ridge gourd/beerakaya/peerkangai and wash it well. Set aside.
Heat up a tsp of oil in a pan. Saute coriander seeds, urad dal, red chilies and sesame seeds for 3 to 5 minutes on a medium flame. Transfer the sauteed ingredients to a plate and let it cool down.
2. In the same pan add in the skin of the ridge gourd/beerakaya/peerkangai along with garlic and curry leaves. Add in turmeric powder and cook it on a medium flame for 10 min till the skin becomes nice and tender. Transfer it to a plate and let it cool down.
3. In a mixie add in the ingredients sauteed in step 1 and grind it to a fine powder. Now add in the sauteed ingredients from step 2 along with required salt, tamarind and jaggery. Add some water and grind it well.
4. In a pan add in 1/2 tsp of oil and once it heats up add in the mustard seeds and let it splutter. Now add in urad dal, asafoetida and curry leaves and saute for 30 sec. Transfer the tempering ingredients to the prepared chutney and mix well.
Enjoy this spicy and tangy chutney with hot steamed rice.
Check out other Chutney recipes , Snacks/Appetizer recipes from our blog.
