Spicy Ridge Gourd Chutney (Beerakaya Chutney) is spicy chutney that you can enjoy with rice as well as any south Indian food such as Dosa, Uttapam, Idli, Vada.
|Cubes cut tomatoes
|3 pieces crushed
|Dry whole chilies
Peel off ridge gourd and cut into cubes size.
Slit green chilies in length.
Take a hot fry pan, add peanuts, 1/2 tsp cumin seeds, roast for 1 minute. Add sesame seeds and roast for a minute more. Put all the roasted ingredients in a grinder and make a fine powder. Keep them aside on a plate.
Add 1 teaspoon oil to the hot frypan, when oil gets hot, add green chilies, sauté until light brown.
Add fried green chilies, tamarind paste, and powder of step 1 in a blender and blend it finely. Keep them aside on a plate.
Add 1 teaspoon oil in a hot frypan, when oil gets hot, add ridge gourd, tomato cubes, and coriander leaves sauté for a minute and keep the lid on and let all cook until they get soft. Keep them aside on a plate.
Now put the material of step 3 and step 2 in a blender and add salt. Blend all material together coarsely. Take the mixture out in a bowl.
Heat a small pan for tadka. Add 2 tablespoons oil, let it hot, add 1/2 teaspoon cumin seeds, mustard seeds, urad dal, and red whole chilies and let them turn into light brown. Now add crushed garlic and curry leaves, turmeric powder, and sauté for a minute.
Turn off the heat and pour tadka on top of the mixture of step 4.
For garnishing fry onion cubes and pour on top of chutney. This makes your hot n spicy ridge gourd chutney ready.
Your hot and spicy chutney is ready to serve.
Serve chutney with any south Indian cuisine as a side. This chutney goes well with rice, you can enjoy it along with Dosa, Uttapam, Idli, Vada. If you are a spicy food lover you can enjoy any Indian cuisines also.