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Beerakaya (Ridge Gourd) Lemon Chutney
Beerakaya (Ridge Gourd) Lemon Chutney
Prep Time
10 Mins
Cook Time
10 Mins
Servings
3
3978
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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
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