Beerakaya (Torai)/Ridge Gourd Chutney

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.