We in Andhra can live on eating only pachadi’s daily. You name a vegetable or any lentils you can find a pachadi or pickle recipe in our kitchen. Actually my mom taught me this recipe because as a kid I never used to like this veggie. But I started liking this veggie when made as a pachadi to eat with especially rice or dosa.
I made this recipe with slight variation by adding onions to the seasoning because my mom does not eat onions.
The Ridge Gourd has different uses like they are allowed to mature and used as a bath or kitchen sponge after being processed to remove everything but the network of xylem.
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| A luffa sponge whose coarse texture helps with skin polishing. |
One more important use of Ridge gourd is that it is used as a natural remedy to cure jaundice.
OK, now lets go to the recipe...........
Ingredients:
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2 small Ridge gourd/beerakaya – washed and cut to cues
1 big Tomato
2 Green Chilies
A handful of Cilantro washed and chopped
Salt to taste
¼ tsp Turmeric powder
2 tbsp Tamarind extract
1 tsp Olive oil (or oil of your choice)
Seasoning:
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1 tsp Mustard seeds
¼ tsp Cumin seeds
¼ tsp Urad dal
¼ tsp Chana dal
¼ tsp Asafoetida
1 Sprig Curry leaves
1 small White onion chopped
1 tbsp Canola Oil
Method:
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1. In pan add olive oil add all the ingredients and on high flame fry for a minute. Then reduce the flame to medium high and cook it until the veggie is cooked and the water is absorbed till little dry.
2. Remove from pan and cool it and grind to coarse paste in mixer without adding water.
3. In a small kadai add oil for seasoning and add chana dal and after ½ min add urad dal, add mustard seeds and cumin seeds. When they start to sputter add dry red chilies, curry leaves and asafoetida and fry for ½ min.
4. Add the onions and fry till golden brown. Pour this seasoning mixture to the ground paste and mix it well.
5. Serve it with hot rice or dosa.
