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
Ingredients-
- 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.
Chutney looks yum n fav....nice flower pic too
ReplyDeleteVery interesting chutney..
ReplyDeletelooks divine,,wht a bful color of chutney
ReplyDeleteGreat looking chutney there Bindiya.
ReplyDeleteNew to me..i always make with red chillies..Will try with pepper.thnx :)
ReplyDeleteHi Bindiya!! Those flowers are called as office time because they bloom in the mornings and then in the evening.
ReplyDelete