Beerakaya Chutney
Ingredients:
- Ridge gourd : 1/2 kg
- Tomato : 3 medium size
- Green chillis : 10
- Garlic : 2 tablespoons
- Curry leaves : 10 leaves
- Oil : 4 tablespoon
- Jeera : 1 spoon
- Turmeric : 1 smallspoon
- Bengal gram : 2 spoons
- Black gram : 1 spoon
- Salt : 1 tablespoon
- Coriander leaves : to garnish
Tempering:
- Red chillis : 3
- Bengal gram : 1 spoons
- Black gram : 1 spoon
- Garlic : 1 spoon
- Curry leaves
- Oil: 2 tablespoon
- Jeera : 1 spoon
- Turmeric : 1 smallspoon
Preparation:
- Wash the ridge gourd and cut them into pieces.
- Heat oil in a pan and add splutter mustard seeds, jeera, Bengal gram, and black gram.
- Add turmeric, garlic, green chillies and curry leaves, tomato pieces ,tamarind ridge gourd Mix well and cook covered for till the gravy is thick.
- Boiled ridge gourd gravy grinds them to paste.
- For tempering Heat oil in a pan and add splutter mustard seeds, jeera, Bengal gram, and black gram, turmeric , garlic, and curry leaves fry till golden brown.
