Beerakaya Pachadi

Also known as ridge gourd chutney.

No Andhra meal is complete without a chutney, or pachadi. A myriad of chutneys can be made using many different vegetables, in which beerakaya, or ridge gourd, is one. Beerakaya pachadi can be made in two different ways, one using only the skin of the gourd, and the other using both the skin and part of the flesh of the gourd. I will show you both ways of making it, but my favorite way is to use both parts of the gourd, as the flesh balances the stringy fibers of the skin. Beerkayas can be bitter, so remember to taste the raw vegetable before using them.

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Ingredients:

• 1 beerakaya

• lime sized tamarind or 1/2 tbsp tamarind paste

• 1 big green chili

• 2 red chili

• 2 tsps channa daal (bengal gram)

• 1 tsp urad daal (split black gram)

• 1 tsp jeera (cumin seeds)

• 1/2 tsp mustard seeds

• 1/4 tsp hing (asafatida)

• 1/4 tsp turmeric

• 2 tbsps oil

• salt to taste

Method:

1. Peel the skin and cut into small pieces. Cut the vegetable into half if using in recipe, but this can be omitted. One half can be used to make chutney and the other half can be used to make beerakaya pappu.

2. Heat oil in a pan. Add all the ingredients except tamarind and mustard seeds.

3. Cook with a little water until the vegetable is tender.

4. Add tamarind paste, salt to taste, and turmeric. Make sure the bottom of the pan does not burn by stirring frequently.

5. Cool vegetable mixture.

6. Blend into chutney consistency.

7. Temper with a bit of urad daal and mustard seeds.

8. Serve with rice and a little oil.