Beerakaya\Ridge Gourd Mint Chutney

Beerakaya/Ridge gourd is a popular and abundantly available vegetable and used mostly by south Indians. It is a very nutritious vegetable and is used in multiple ways.

We usually make dal, curry and pachadi/chutney from it. Usually, in almost all the households in Andhra the peels of beerakaya are saved after making curry and a delicious chutney is made using some spices and it tastes wonderful.

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And adding mint/pudina to this takes it to another level. This is my mom’s signature dish and my favorite too, and whenever I visit home I make sure she does it at least couple of times..:-)

It pairs well with hot steamed rice and ghee. It can also be used as a side dish for dosa/uttapam. This is a simple chutney with basic ingredidents and each region has a different version of it.

Lets get started with the recipe and next time when you buy Ridge gourd do not forget to grab a bunch of mint/pudina.

Ingredients – 

Ridge gourd peels – 2 cups

Mint (chopped) – 1 cup

Tamrind (soaked) – a small lemon size

Oil – 3 tsp

Channa dal – 2 tsp

Urad dal – 1 tsp

Coriander seeds – 1 tsp

Jeera – 1/2 tsp

Hing – as per taste

Curry leaf – 2 sprigs

Green/red chilli – 3

Salt – as per taste

How you make the chutney

To begin to make this chutney chop the ridge gourd peels into small pieces, also you can add a piece of ridge gourd for additional flavor. Also, rinse the mint througly and chop them and keep aside.

Heat oil in a heavy-bottomed pan and add oil, when hot add channa dal, urad dal. when they start to turn brown add coriander seeds and jeera. Once everything is fried well, add hing, chillies and curry leaf and let it cook for a minute.

Now add ridge gourd peels and mix everything well. Cover it and let it cook for 3-5 minutes. Then in the center of the pan add chopped mint and cover and let it cook for 8-10 mins until it starts to loose all the water and turn soft.

Then add salt, turmeric and soaked tamrind and let it cook for another 3-5  mins. When it is completely cooked the mixture starts changing color keep it aside and let it cool before grinding.

While the mixture is cooling, lets make tempering in the same or separate pan. Add a tsp of oil and when hot add jeera, mustard seeds and hing. Grind the chutney and top it with tempering.

And you have a delicious chutney ready to be served with  hot rice and ghee. Or can be a side dish for uttapam/dosa.

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Published by Nima

Hi, I am very delighted that you stopped by! Welcome to Creative ME!!! I 'm a wife to an amazing hubby and recently mother to an adorable little munchkin :-), an Asian(Indian) native, nomad for a while and now currently @Portland, Oregan. Recently relocated from The Grand Canyon State and still adjusting to the gloomy weather here... When we first we moved to US(2012) ,our first 2 months of accommodation was in a hotel and that's when everything started. You must be wondering HOW? I was introduced to HGTV and started reading craft blogs. Ohh yes, PINTERST toooo and that is my fav! Well, inspired from these places, I started to DIY on budget and decorate our home. Whenever I posted pics of my projects on Facebook, everyone loved and gave many positive comments. Some of them also said I should not look for a job, instead start a blog or sell some of my projects ;) They thought I was doing something very cool!! That was a great motivation and I decided to tickle my creative senses to tame the stress monster ;-) And then, one day here is my blog , where I share my ideas and projects with friends, family and all other aspiring DIY-er's :) And if you like my blog, please come back and also don't forget to tell your friends :) Lastly, if you have a fun and functional craft or project or even a simple recipe I want to hear….please let me know and I can feature, down the line we will make Creative ME to WE..;)

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