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Beerakaya (Torai)/Ridge Gourd Chutney – Windhu Kitchen

Beerakaya (Torai)/Ridge Gourd Chutney

  • Servings: 6
  • Prep Time: 5m
  • Cook Time: 20m
  • Ready In: 25m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

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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.

Ingredients (For Chutney)

  • 1 Beerakaya (Torai)
  • 1 Cup Tomatoes
  • 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

Ingredients (For Seasoning)

  • 1 Tablespoon Oil
  • 1/2 Teaspoon Jeera Seeds
  • 1/2 Teaspoon Mustard Seeds
  • Few Dry Red Chilies
  • Few Curry Leaves


Step 1

Take 1 beerakaya, peel the skin, and cut it into pieces.

Step 2

Heat 1 tablespoon oil and add 12-15 green chilies. Sauté for 30 seconds.

Step 3

Add beerakaya , chopped tomatoes, 1/2 teaspoon turmeric powder, 1 teaspoon ginger-garlic paste, and mix well.

Step 4

Close the lid and cook for 2 minutes.

Step 5

Add coriander leaves and cook until the beerakaya is well done. Make sure there is no water. Turn off the stove.

Step 6

Dry roast 2 tablespoons of sesame seeds and grind them into a fine powder.

Step 7

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.

Step 8

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.

Step 9

Serve it with white rice.

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