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Foodrhythms

About Recipe

Beerakaya (Ridge Gourd) Lemon Chutney

Ingredients

1/4 Kg Beerakaya (Ridge Gourd)

4 Red Chillies

6 Garlic Pieces

1 Table Spoon Minapappu (White Gram)

1 Tea Spoon Jeelakarra (Cumin Seeds)

2 Medium Lemons

1/2 Tea Spoon Salt

1 Table Spoon Coriander Leaves

2 Table Spoons Oil

1/2 Tea Spoon Avalu (Mustard Seeds)

10 Curry Leaves

Cooking Procedure

1

Peel off the skin from Beerakaya (Ridge Gourd) and taste for bitterness. Cut them into big pieces.

2

Keep Pan on the burner and add oil.n n Add 1/2 Tea Spoon Jeelakarra (Cumin Seeds), Red Chillies, Minapappu (White Gram) to the hot oil. After they are fried transfer ingredients into a plate leaving Oil in the pan.

3

To the same Oil in the pan add Beerakaya (Ridge Gourd) and let them cook on medium heat. After they are half cooked transfer them into a plate leaving Oil in the pan. 

4

Add cooled Beerakaya (Ridge Gourd) and spices mixtures fried earlier to a grinder and make good paste of it.

5

Take the spices mixture and grind it to fine powder. Add Garlic, Coriander Leaves, Beerakaya (Ridge Gourd), Salt to the same grinder having powder and grind it in a way that Beerakaya (Ridge Gourd) doesn't turn into paste but remains as small pieces. Keep this mixture aside for later use.

6

Add 1/2 Tea Spoon Jelakarra (Cumin Seeds), Avalu (Mustard Seeds), Curry Leaves to the hot oil in the pan and let they fry until they turn golden brown.

7

Add this oil mixture to the ground Beerakay (Ridge Gourd).

8

Add Squeezed lime juice to the above mixture and mix well.nn

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