Oct 11, 2008

BEERAKAYA PACHADI (RIDGE GOURD DIPING)



BEERAKAYA -- TURAI-- PEERKANGAI-- HEEREKAI--RIDGE GOURD


2 Ridge gourd's (beerakaya) - Peel the outer ridges, wash and cut into big chunks (leave skin only peal the hard part) ,

1 medium sized tomato - cut into big chunks

10 green chili s - each cut into two or three pieces (according to your taste)

3 garlic cloves - peeled and halved

½ tablespoon of freshly squeezed tamarind juice

¼ tea sp salt or to taste 1 tea sp—black gram (split)
1tea sp---coriander seeds
1 tea sp---- cumin seeds

2 tea sp --- oil

METHOD :---


Heat a pan and fry black gram,coriander seeds,cumin seeds one by one reamove and leave a side

Heat oil in a pan add green chillis,ridge gourd, and tomato and fry till vegetables become soft add salt and stir once

Now first grind blackgram,coriander,cumin in to a powder then add cooked vegetables and tamarind juice griend in to a coarse paste at last add garlic and run for 1 sec.

Remove in to a bowl and serve with hot rice and a little ghee or with dosa,idli

you can use this as a spread on toast or a dipping for chips

2 comments:

Illatharasi said...

I have tasted it in Hyderabad in one of the restaurants.... my mouth waters ;) very nice one.... will do it soon:)

Priya said...

Yummy pachadi..looks delicious...