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June 6, 2010


Saw these beautiful pink flowers in full bloom in the garden today, can anyone tell me their name??

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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Priti June 6, 2010 at 1:49 PM  

Chutney looks yum n fav....nice flower pic too

Priya June 6, 2010 at 7:30 PM  

Very interesting chutney..

Sanyukta Gour(Bayes) June 7, 2010 at 7:50 AM  

looks divine,,wht a bful color of chutney

Apu June 8, 2010 at 6:05 PM  

Great looking chutney there Bindiya.

Chitra June 9, 2010 at 3:37 PM  

New to me..i always make with red chillies..Will try with pepper.thnx :)

Varsha July 12, 2011 at 9:50 AM  

Hi Bindiya!! Those flowers are called as office time because they bloom in the mornings and then in the evening.

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