I have never cooked with ridge gourd before, only seen pictures of it on a lot of blogs, so the other day after getting a couple of them from the farmer's market decided to look up what to cook with them.The search led me to Mahanandi with Indira taking this humble gourd to new heights, I had to make this unusual Low calorie and nutritious chutney soon...it was delicious, tangy and really hot! Try it!!
There were a couple of things I did differently, like I added like a bit of cayenne pepper and more onions and also blended the chutney to a smoother consistency in a blender.
RIDGEGOURD PACHADI (Beerakaya) recipe adapted from Mahanandi
- Ridgegourd-1 peeled and chopped
- Onions- 2 medium, peeled and chopped
- Cumin seeds- 1/2 tsp
- Black pepper-1/4 tsp
- Salt to taste
- Tamarind paste-1/2 tsp
- Cayenne pepper (deggi mirch)- 1/4 tsp
- Oil-a splash
Heat a kadhai and add a splash of oil, add cumin seeds and black pepper and toast for a few seconds, next tip in the onions and ridge gourd pieces and cook for 3-4 minutes, stirring well, add cayenne pepper and salt and mix well, lastly add tamarind paste and let cool to room temperaure. Cool and blend till smooth.Enjoy with rice or paranthas.
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