Ridge gourd is not a vegetable I buy very often, mainly because I know very few things to do with a large ridge gourd that would work when cooking for two. However, it cooks down to a much smaller quantity when making this pachadi, resulting in a great tasting pachadi perfect for two, or more. If you want a chutney recipe, then this ridge gourd chutney with coriander would work really well with rice and breakfast dishes too. For similar recipes, check out: Gongura pachadi recipe Vendakka pachadi Ridge gourd chutney Peanut mint chutney Peel and wash the ridge gourd (beerakaya, peerkanga). Place in a cooking pan along with shallots or onion, garlic, green chillies, tamarind, and salt Cover and cook for 10-12 mins on low flame until the mixture is cooked and soft Cool until ready to grind (slightly warm should be okay but do not grind very hot ingredients, it’s unsafe). Transfer to a mixer or blender. And make a smooth puree In a kadai or small pan, heat the oil and add the mustard seeds. Once they pop, add the onions or shallots and curry leaves. Fry until golden brown Add the pureed mixture to this and mix well. Adjust salt if needed. There’s no need to boil, just heat through and remove from heat. This ridge gourd pachadi goes well with rice and curry or even dosa, idli, etc. The tamarind adds the necessary tang so don’t skip that. You can also add a pinch of sugar to adjust the flavours. For beerakaya pachadi recipe in Tamil, Telugu, Hindi, Marathi, Urdu, etc, please use the Google translate button in the sidebar
