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.
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.
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.