BEERAKAYA CHUTNEY

BEERAKAYA PACHHADI:
Beerakaya /ridge gourd, can be made in various types like curries,daal,chutneys..beerakaya chutney is very tasty along
with  hot rice or rotis or dosas .
Materials:
Beerakaya is washed well ,with ends cut off,and lightly
 peeled the hard skin and chopped in to small pieces.
Chopped beerakaya pieces -2 cups
Tamarind-lime sized
Salt
Seasoning:
Mustard seeds 2 tsp
Methi seeds 1 tsp
Jeera 1 tsp
Red chillies  6
Green chillies 4 to 5 nos
Hing
Haldhi
Curry leaves
Oil 2 to 3 tbsp

Method:
Place a pan on the stove and add 2 tbsp oil,after it is heated place chopped beerakaya pieces in the oil and and fry till they are cooked and fried till a bit brown.It will take more than 20 min to fry in low fire. Let them cool.
Meanwhile place a small kadai on the stove,add 1 tbsp oil.Then add
redchillies,methi seeds,mustard seeds,let them splutter & toss well.After the spluttering is stopped then add green chillies,hing,and lastly curry leaves,then switch off the stove.
After the beerakaya mixture is cooled,grind the seasoning along with tamarind,by sprinkling a little water.After it is grinded ,add the beerakaya
pieces and grind it in to a paste.The chutney should be grinded a bit coarsely  
in rubburolu to get a perfect taste.

Goes well with hot steamed rice and ghee..This chutney can also be done by using the discarded peeled skin of beerakaya..