Ridgeguard Chutney

Beerakaya Pachadi

As a kid i never liked this vegetable,so my mom used to make this wonderful chutney inorder to disguise the vegetable.I grew up likeing it so much ,that i started likeing the vegetable as well.This goes well with plain rice n ghee.

My mother used to originally grind it in a stone grinder with very little water so it used to retain that coarse texture.U can do it any blender but the texture might be a bit smooth...which is not that big a issue.I make it very often ...guess why?????This is the only dish that i make without wasting any part of the vegetable n its ready in a jiffy.So why dont u all try it as well...

Ingredients:

1 medium size ridgeguard

1 tbsp channa dal

3-4 big green chillies broken into half(u can increase or decrease according to ur spice level)

1 small lemon sized tamarind (seperate into small bits n remove any seeds)

1 tsp mustard seeds

1 tsp jeera

1 medium onion sliced

1/2 tsp tumeric

2 garlic cloves chopped

few curry leaves

salt as recquired

oil as recquired

Method:

• Wash the ridgeguard ,chop it into small pcs leave the skin intact
• In a pan heat a 1 Tbsp of oil on medium heat ,to this add the channa dal when it turns light brown remove onto a plate
• In the same pan add green chillies when it starts to blister remove onto a plate,again add the bit size pc's of tamarind and fry for a 2 seconds n remove
• Next add 3 Tbsp of oil ,to this add the mustard n jeera ,toss in the sliced onions as well
• Once the onions are slightly done add the ridgeguard pc's and mix
• Cover n cook for 5-10mins in between see if its sticking to the pan if so sprinkle some water
• Add the turmeric,once the pc's turn soft remove and let it cool
• In a grinder add the fryed channa dal,green chillies,tamarind,ridgeguard onion mixture,curry leaves n garlic pc's
• Add salt and grind to a smooth paste,u can add few tbsp of water while grinding if needed
• Remove onto a bowl mix in chopped cilantro,chopped onions(optional)....n tadka/poppu(optional)