Beerakaya (Ridege Gourd) Tomato Chutney
10:31 AM Posted In Pickles/Chutney/Spicy Dips Edit This 0 Comments »
Ingredients :
Ridge Gourd / Beerakaya - 2
Tomatoes - 4
Green Chillies - 3
Red Chillies - 2
Tadka / Popu ( 1 and 1/2 tsp Mustard seeds + 1 and 1/2 tsp Urad dal + 1/4 tsp Fenugreek seeds + inguva / Asafoetida )
Oil-3 tsp
Salt- According to taste
Turmeric - a pinch
Procedure :
1. Heat up a tsp of oil and get the tadka/popu done in a pan. While that's getting done, add green chillis, red chillis and set aside.
2. Finely chop the Beerakaya / Ridge gourd (along with the skin) and cook them in a tsp of oil in a seperate pan. Put the flame on medium low and keep a lid on the pan.. till the whole thing cooks. Occassionally mix with a spoon so that all the pieces cook evenly.
Ridge Gourd / Beerakaya - 2
Tomatoes - 4
Green Chillies - 3
Red Chillies - 2
Tadka / Popu ( 1 and 1/2 tsp Mustard seeds + 1 and 1/2 tsp Urad dal + 1/4 tsp Fenugreek seeds + inguva / Asafoetida )
Oil-3 tsp
Salt- According to taste
Turmeric - a pinch
Procedure :
1. Heat up a tsp of oil and get the tadka/popu done in a pan. While that's getting done, add green chillis, red chillis and set aside.
2. Finely chop the Beerakaya / Ridge gourd (along with the skin) and cook them in a tsp of oil in a seperate pan. Put the flame on medium low and keep a lid on the pan.. till the whole thing cooks. Occassionally mix with a spoon so that all the pieces cook evenly.
3. Meanwhile in another pan heat a tsp of oil and gently saute cut tomatos. Add turmeric too.
4. After 2. and 3. are soft and cooked..turn off the heat and let them cool.
5. Grind Step 1 , 2 and 3 seperately.
6. Take a big bowl and mix everything together. Add salt to taste. Garnish and serve.
Suggested Serving : Serve with hot rice. Can also be used as a dip. Goes well with Dosas.
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