Beerakaya (Torai)/Ridge Gourd Chutney
Updated: Sep 30
Beerakaya Chutney is a simple and easy chutney which you can prepare within 30 minutes and the taste of this chutney is so delicious especially with hot steamed rice. This chutney tastes good even with Dosa/Idli.
Cuisine: Indian Course: Main Serves: 6
Prep Time: 5 Min Cook Time: 20 Min Total Time: 25 min .
Nutritional Info: Serving Size: 50g
Calories: 132. Carbs: 31g. Fat: 0g. Protein: 1g
1 Beerakaya (Torai)
1 Cup Tomato
2 Tablespoons Sesame Seeds
1 Teaspoon Salt
1 Teaspoon Ginger Garlic Paste
1 Teaspoon Coriander Powder
1 Teaspoon Jeera Methi Powder
1/2 Teaspoon Sugar
1 Cup Coriander Leaves
1 Tablespoon Oil
1/2 Teaspoon Jeera Seeds
1/2 Teaspoon Mustard Seeds
Few Dry Red Chilies
Few Curry Leaves
Take 1 beerakaya, peel the skin, and cut it into pieces.
Heat 1 tablespoon oil and add 12-15 green chilies. Sauté for 30 seconds.
Add beerakaya , chopped tomatoes, 1/2 teaspoon turmeric powder, 1 teaspoon ginger-garlic paste, and mix well.
Close the lid and cook for 2 minutes.
Add coriander leaves and cook until the beerakaya is well done. Make sure there is no water. Turn off the stove.
Dry roast 2 tablespoons sesame seeds and grind it into a fine powder.
Add beerakaya mixture to the sesame seeds powder and add 1 teaspoon coriander powder, 1 teaspoon jeera methi powder, 1/2 teaspoon sugar. Grind it into a smooth paste.
Heat 1 tablespoon oil, add 1/2 teaspoon Jeera seeds, 1/2 teaspoon mustard seeds, few dry red chilies, few curry leaves, and add this seasoning to the beerakaya chutney.
Serve it with white rice.
Watch the Video for Procedure: