Andhra is well known for the varieties of Pachadi and Chutney made with fresh vegetables. The Ridge Gourd/Turai can also be used to make very tasty chutney.
Beerakaya (Peerkangai / Ridge Gourd) – 1
Chana Dal – 1 tbsp
Urad Dal – 1 tbsp
Oil – 2 tsp
Green Chillies – 3 to 4 (or as preferred by you)
Tamarind – 1 inch long piece without seed
Turmeric Powder – 1 pinch
Salt to taste
Oil – 1 tbsp
Mustard Seed – ½ tsp
Cumin Seeds – ¼ tsp
Urad Dal – ½ tsp
Red Chillies – 1 (broken)
Curry Leaves – from 1 twig
Asafoetida – one small pinch
Peel the skin of the Ridge Gourd by scraping. No need to skin completely. Just scratch the skin. (If the skin is hard, then you have to peel the skin completely).
Wash the gourds clean. Cut them into small pieces and keep aside.
Roast the Chana Dal and Urad Dal in ¼ tsp of Oil till they turn golden brown. Transfer to a small plate.
Add the remaining Oil to the pan. Add the chopped Ridge Gourd, Green Chillies, Turmeric Powder, Salt and Tamarind.
Cook them in low to medium flame till the Ridge Gourd is done. Allow them to cool.
Grind the roasted Dal into a powder without adding any water.
Once it is powdered, add the cooked Ridge Gourd and blend for a minute. Add very little water as required. Grind again to a semi course chutney. Transfer to a serving bowl.
Heat 1 tbsp of Oil for tempering. Add Mustard Seeds and allow them to crackle. Add the other items for tempering one by one.
Pour the ground chutney in the pan with the chutney.
The Andhra Beerakaya Chutney is ready.
You can serve it with Idli, Dosa, Rice Roti, Chappati etc. You can also use this as spread and make a bread Sandwich.