Ridge Gourd Chutney (Beerakaya Pachadi) -Andra Recipe

Yesterday my neighbour gave me the special ridge gourd chutney that she made .Wow it taste is super .Today i am going to prepare this Beerakaya Chutney.It is a typical Andra Recipe.In Kerala we call this ridge gourd as churakka ,and we do not make chutney from this churakka.

Ingredients to make Ridge gourd Chutney

1.Ridge gourd(Beerakaya) - 1 no

2.Tomatoes - 2 no

3.Green chillies - 4 to 6

4.Coriander leaves

5.Tamarind - one gooseberry size

6.Garlic cloves - 4

7.Salt

8.Oil - 3 to 4 tsp

9.Cumin seeds(Jeera) - 1/4 tsp

10.Turmeric powder - a pinch

For seasoning

1.Mustard seeds - 1/4 tsp

2.Curry leaves

3.Dry red chillies - 2

4.Urad dal/Minapa pappu - 1/2 tsp

5.Chana dal(Senaga pappu) - 1/2 tsp

How to make ridge gourd Chutney

1.Wash the beerakaya really well and then peel the skin of the ridge gourd .Not necessary to remove the skin completely. Cut the ridge gourd in to small pieces.

2.Heat 2 tsp oil in a pan and then saute the slitted green chillies along with cumin seeds in it .when it saute well remove it from the oil and keep it aside.

3.Then in the same pan add the ridge gourd pieces with tomatoes and saute it well.

4.When it saute well add the garlic cloves ,coriander leaves,tamarind ,turmeric powder and salt to it.

5.Remove it also from the oil and keep it aside.When it becomes cool grind it along with green chillies and cumin seeds.

6.Then heat the oil again and add the mustard seeds ,chana dal,urad dal and red chillies to the oil.When the popping sound comes out turn off the fire and add this seasoning to the chutney.

Gutti Beerakaya -Stuffed ridge gourd (peechinga curry)-Andra recipe

Ridge gourd were used as a bathing sponge in some countries as they contain a lot of xylem or fibers network.And it is known as "loofah" sponges derived from ridge gourd.

The malayalam word for ridge gourd is" peechinga."That we are using in our dishes.This recipe follows the stuffed ridge gourd.

Ingredients

1.Ridge gourd - 250 gm

2.Onion chopped - 1no

3.Ginger and garlic paste - 1 tsp

4.Turmeric powder - 1/4 tsp

5.Coriander seeds - 1/2 tsp

6.Cumin seeds/Jeerakam - 1/2 tsp

7.Sesame seeds/Ellu - 2 tsp

8. Dry red chillies - 5 no

9.Urad dal /Uzhunnu Parippu/Black gram - 1 tsp

10.Tamarind - Lemon sized

11.Salt

12.Curry leaves

13.Coriander leaves

Preparation

1.Peel the skin of ridge gourd well.And cut it into 1 1/2 " pieces.Make a slit on its top to make the filling.

2.Then to make the stuffing heat the oil in a pan and add the urad dal,red chillies, cumin seeds ,coriander seeds,sesame seeds to it.Saute it till all of them fried well.Then turn off the fire and keep it aside.

3.When it becomes cool grind them in a mixer along with onions,ginger and garlic paste,turmeric powder ,tamarind and salt.

4.Stuff each ridge gourd piece with this filling.Heat 1 tsp oil in a pan and place each of these stuffed ridge gourd in the pan along with the gravy .Keep the flame in simmer and cover the pan with a lid and cook it for 10 mts.In between of every 5 mt stir it.

5.Continue this till all the beerakkaya cooked well.Add curry leaves and coriander leaves to this.

This beerakaya gutti or ridge gourd will be a great combination with rice.

Bendakaya Koora - Andra Recipe (Ladies finger fry )

It is almost similar to our vendakaya fry or okra fry.I find only difference in they are using uzhunnu parippu or urad dal for seasoning.And in this recipe no coconut is used.

Ingredients

1.Bendakaya/vendakaya/okra/Ladies finger - 500 gm
2.Green chillies - 5
3.Black gram /Uzhunnu parippu/Urad dal - 1 tsp
4.Mustard seeds - 1 tsp
5.Salt
6.Turmeric powder - 1/4 tsp
7.Cumin seeds/Jeerakam - 1/2 tsp
8.Curry leaves
9.Oil - 2 table spoon

Preparation

1.Wash and clean the ladies finger well and dry it out .Cut the vendakaya in to small sizes .All pieces should be even.

2.Heat the oil in a pan and add the urad dal to it saute it for 1 mt then add the mustard seeds and cumin seeds to it .When the popping sounds come out add the slitted green chillies ,and cueer leaves to it.

3.Then to this add the bendakaya pieces saute it well.Add 1/4 tsp turmeric powder to it also add the salt .Cook it covered with a lid and make the flame to be in simmer.And stir it in between every one minute.This will reduce the stickiness of vendakkaya.

4.Continue this process until the vendakaya is cooked well.