Heerekayi Chutny/ Ridge Gourd Chutny


Heerekayi Chutney/ Beerakaya Pachadi 

The recipe is inspired by Vah Chef, Cook Book "Cooking at home with Pedatha" and a restaurant where we had lunch recently. After all these yummy encounters sis in law on skype says "beerekayi chutney sooperagi irutte attige" ..ok needless to say that I wanted to try it then n there.. :D . It was good. Please try to know. 

Heerekayi Chutny
     Preparation time :  20min  Cooking Time: 15mins                                       Total Time Taken : 35mins            Serves : 5 people          

Heerekayi (Ridge Gourd): 1 medium sized
Onion : 1 small
Tomato : 1 small
Peanuts: 2 Tbsp
Turmeric: a big pinch
Green Chili: 8-10
Tamarind: 2” piece
Jeera: 1 Tsp
Oil: for frying
Dry Red Chili: 1 for seasoning
Method :
1.       Clean and remove ridge from Ridge Gourd. Do not peel the vegetable more. Cut into 1” pieces.  Dice Onion and Tomato too. Wash green chili and slit them into half.
2.       In a pan, heat oil. Fry  peanuts, tamarind, green chili in batches. Remove them on a plate. Add more oil if needed. Now add jeera and wait till it turns red. Throw in Ridge gourd and onions. Add turmeric and stir. Cover and cook for next 3-4 mins. Add tomatoes and continue till tomatoes become mushy. You can add little water and salt at this stage. When ridge gourd is half cooked, remove the pan from stove and allow it to cool.
3.      Grind peanuts, tamarind, chili into coarse powder. Add ridge gourd onion n tomato mixture. Continue to grind to make into smooth paste. 
4.      Remove chutney to a bowl and check for salt. Adjust salt and temper chutney. 
5.      For tempering/seasoning- Heat oil add mustard, urid dal, redchili, Asafoetida and curry leaves. When dal turns red pour the mixture on the chutney.
6.      Serve with hot rice or Chapathi.

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