Ridge gourd or Beera kaya is very low in saturated fat and cholesterol. It is rich in fiber. The beera kaya has so many qualities, so the skin also. When ever we make any curry with beera kaya, we can store the skin for further use. We can make chutney with the skin ( Beera peechu pachadi ). Let us see how to make Beera peechu pachadi now.
Ingredients required :
- Ridge Gourd skin ( Beera peechu ) -- 1 cup or skin of three ridge gourds
- Tomato - 1 piece
- Garlic - 4 to 5 nos ( optional )
- Tamarind - small lemon sized
- Salt to taste
For tempering :
- Oil - 2 table spoons
- Mustard seeds - 1 table spoon
- Black gram and bengal gram - 1 tbsp each
- Red chillies - 5 to 6 pieces
- Green chillies - 2 nos
- Fenugreek seeds - 1 tsp
- Asafoetida - 1 tsp
- Turmeric powder - 1 tsp
Method to prepare Beera peechu pachadi:
- First take out the skin of the Beera kaya ( ridge gourd . Chop it finely and wash
- Cut a tomato into few pieces
- Heat oil in a pan and add the ingredients under "for tempering". Fry them till the dals turn into brown colour. Keep them aside in a plate
- Again heat oil in the pan and add the skin of ridge gourd, tomato pieces and tamarind
- Cook for 5 to 10 minutes or till the skin becomes soft
- Now turn off the flame and add garlic. Let it cool for some time
- Now take some portion of the tempering with all the red chillies and green chillies, add salt and grind them
- Now add the cooked ridge gourd skin, tomatoes and tamarind mixture to it and again grind to make paste. Add water if it is necesary
- The paste should be little bit coarse and not smooth
This can be served with hot steamed rice.. tastes excellent... If you want to know about more Indian recipes, you can visit my other blog on Indian Recipes.
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