🧄 Ingredients:
For chutney:
- Beerakaya (ridge gourd) – 2 medium (peeled lightly & chopped)
- Green chillies – 3 to 4 (adjust to spice level)
- Tamarind – 1 small lemon-sized piece (or 1 tsp paste)
- Roasted chana dal (dalia) or sesame seeds – 2 tbsp (optional for thickness)
- Garlic cloves – 2 to 3
- Salt – to taste
- Oil – 1 tbsp
For tempering (tadka):
- Oil – 1 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Urad dal – 1 tsp
- Dry red chillies – 2
- Curry leaves – a few
- Hing (asafoetida) – a pinch
👩🍳 Preparation:
1. Cook the beerakaya:
- Heat 1 tbsp oil in a pan.
- Add chopped beerakaya and green chillies. Sauté for 5–7 minutes until soft.
- Add garlic and tamarind, cook another 2–3 minutes. Let cool.
2. Blend the chutney:
- Add the cooled mixture to a blender with salt and roasted chana dal or sesame (if using).
- Pulse coarsely – do not make it too smooth. It should have texture.
3. Tempering (optional but flavorful):
- Heat 1 tsp oil, add mustard, cumin, urad dal.
- When they splutter, add red chillies, curry leaves & hing.
- Pour this over the chutney and mix well.
🍚 Serving Suggestion:
- Serve hot with steamed rice and a dollop of ghee.
- Also pairs well with dosa, pesarattu, or chapati.
🌟 Tips:
- Don’t discard ridge gourd peels! You can make a separate beerakaya skin chutney with it.
- Adjust spice and tamarind for your taste.
