I love beerakaya or beerakaya pottu pacchadi. Plus this vegetable is one of the easiest to work with, needs almost no oil, and cooks fast. It’s skin is not a waste and is just as tasty too. You don’t have to buy ridge gourd just to peel the skin and make chutney out of it. Whenever you peel save the skin.
Do not refrigerate it. Best way is to wrap it tightly with a newspaper and put it in a corner in the kitchen. Add more to it whenever you peel the skin. This recipe will give you measures for 4-5 beerakaya skin. You can make instant pacchadi with the skin of 1 beerakaya also.
Ingredients:
- Beerakaya pottu: skin of 4-5 ridge gourds
- Green chillies: 7
- Tomatoes: 3
- Salt to taste
- Garlic: 3-4 cloves
- Ginger: 1 teaspoon full of pieces
- Lemon rind: 1/2 tea spoon (optional)
- Lemon juice: 1 table spoon (optional)
Preparation:
- Heat 3-4 tea spoons of oil in the pan.
- Fry ginger and garlic pieces for a minute.
- Add beerakaya pottu and fry for 5 minutes.
- Toss all the other ingredients barring lemon juice into the pan and cover with lid.
- In medium flame let the ingredients cook for 10 – 15 minutes.
- Cool all for a while.
- Once cool transfer the ingredients into the blender.
- Blend until you get a smooth consistency. Add little water for moisture and easy blending.
- Add lemon juice in the end and mix with a spoon.
Your pacchadi is ready.
Susmita
Peerkangai Thol Thogayal:
ReplyDeleteSusmita if you really like the skin part in this particular vegetable try this recipe, It is so yum..
Ingredients:
Ridge Gourd Peel – 1 1/2 cup
Urad Dal – 2 tsp
Channa Dal – 2 tsp
Red Chillies – 4 or add 6 if you want it more spicy
Tamarind – small pebble size
Coconut (grated) – 2 tbsp
Curry leaves – a few
Oil – 1 tbsp
Salt – to taste
Preparation:
Heat oil in a pan and the channa dal followed by urad dal and red chillies.
Fry them for 2 minutes and add the curry leaves followed by the ridge gourd peel
Fry till they become soft and then add the coconut and fry for 2 minutes.
Remove it from the heat and let it cool.
Add the tamarind and salt and grind it to coarse paste.
Mix the paste with rice n ghee or you can have this as a side dish for dosa/ idly