Recipe Cooked, Photographed and Written by Praveena
Prep Time:5 mins Cooking Time:10 mins Cuisine:Indian
Ridge Gourd / Beerakaya / Turai is a water vegetable very mild in taste and soft in texture. It has various health benefits like helps in weight loss, is rich in fiber, is used for post-natal recovery,has low cholesterol (info from internet).
It is so nutritious that its ridge skin/peel is also useful for cooking.Bear in mind that peel of FRESH ridgegourd/beerakaya is best suitable for this chutney. Its Vegan + Glutenfree recipe.
We had this chutney as part of our South Indian Telugu Bhojanam/Thali/Platter # 2
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
- Ridge Gourd / Beerakaya / Turai – 1 (large size)
- Tamarind/Tamarind pulp – 1 tiny lemon size
- Salt – as per taste
- Coriander – 5 twigs
- Green Chillies – 5
- Dry Red Chillies – 6
Ingredients For Tempering:
- Cooking Oil – [3 tablespoons + 1 teaspoon]
- Fenugreek Seeds / Menthulu – ½ teaspoon
- Mustard Seeds / Aavaalu – ½ teaspoon
- Split Yellow Gram dal /Senaga Pappu – 1 teaspoon
- Urad Dal / Split Black Gram – 1 and ½ teaspoon
- Turmeric – ¼ teaspoon
- Cumin Seeds / Jeera – 1 teaspoon
- Sesame Seeds / Nuvvulu – ½ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Fenugreek Seeds / Menthulu
- Asafoetida / Hing / Inguva
- Firstly, wash the Ridge Gourd / Beerakaya / Turee thoroughly.
- Peel the skin and keep it ready for use.
- Put a small pan stovetop under medium flame and add a teaspoon of oil.
- Then add all the peeled skin of Ridge Gourd/ Beerakaya/ Turee into it.
- Pan fry the peel until it becomes soft by stirring now and then. See pic below.
- In the meanwhile, in a small cup add the dry tamarind and pour hot boiling water for it to ooze the pulp.
- If you are using readily available tamarind pulp just avoid the above step.
- Now, on the other side, check if the peel has softened enough for the chutney. For this, do refer to the tips I gave below.
- Remove the softened peel from the pan and set aside to cool.
- In the same pan, add the rest of the oil, add all the ‘Ingredients For Tempering’ . See the pic below.
- Fry them until they turn light brown then add the red & green chillies and give a gentle mix.
- Switch off the flame immediately and let it cool.
- Leave one teaspoon of this tempering aside, as a topping for the chutney, for later use.
- Once its cooled take the softened tamarind, ridgegourd peel/beerapottu ,coriander leaves, enough salt and the fried tempering into a blender.
- As shown below, Grind everything coarsely, by adding tamarind water/plain water if needed.
- Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside.Done!
- I did not use onion or garlic, you can add it during tempering and blend.
- For checking the softness of the peel, try to cut a piece with a spoon. If it cuts in smoothly, then pieces are soft enough.If not,continue to fry them.
- If the tempering is burnt the chutney would also have a burnt smell. So while frying keep stirring continuously. This would take just 3-4 mins.
- Adjust the salt and spice as per your taste.
- Adding coriander leaves enhances the taste & flavour of the chutney.
- If you add more water,the chutney would turn out more flowing and reduces the life of it.
- Store it in fridge after transferring it into an air-tight container.
- It might stay fresh for a week or so.
- The taste of this chutney is exotic, when its taken as an accompaniment with rice, roti, paratha, bread, naan, idli, dosa, uthappam etc etc.
- You can have it as a dip for bajjis, pakodas, chips, fritters or as a sandwich spread.
- We had this chutney as partof our South Indian Telugu Bhojanam/Thali/Platter # 2 as in the last pic below.
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