Beerakaya Roti Pachadi Recipe In Telugu

Ingredients

• 1 kg Ridge Gourd (washed, stalk removed, chopped; discard any bitter pieces)
• 200 g Green Chillies (stem removed, roughly chopped)
• 1 handful Curry Leaves (fresh)
• 1 tbsp Cumin Seeds
• 1 clove Garlic (peeled and minced)
• 0.5 tbsp Asafoetida Powder (sprinkled)
• 2 tbsp Coriander Seeds
• 1 small lemon-sized piece Tamarind (softened in warm water and pulp extracted)
• 1 tbsp Urad Dal
• 0.5 tbsp Turmeric Powder
• 5 tbsp Oil (vegetable or sunflower oil; extra oil can be added for richer taste)
• to taste Salt (crystal salt preferred)
• 1 tbsp Mustard Seeds (for tempering)
• 3 Dried Red Chillies (for tempering)
• 1 handful Coriander Leaves (fresh, chopped)

Instructions

1. Prepare Ridge Gourd

   Wash the ridge gourds thoroughly, remove the stalks, slice them, and check each piece for bitterness. Discard any bitter sections.

   Time: PT5M

2. Chop Ingredients

   Roughly chop the ridge gourd (about 1 kg total), green chillies, garlic, and coriander leaves. Keep curry leaves, cumin seeds, coriander seeds, urad dal, tamarind, turmeric, asafoetida, and salt ready.

   Time: PT7M

3. Heat Oil and Add Whole Spices

   In a large pan, heat 5 tbsp oil over medium heat. Add urad dal, sprinkle ½ tbsp asafoetida, then add coriander seeds, curry leaves, and green chillies. Stir for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

4. Add Aromatics

   Add minced garlic and cumin seeds to the pan. Saute for another 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

5. Season with Turmeric

   Sprinkle ½ tbsp turmeric powder and mix well.

   Time: PT0.5M

6. Cook Ridge Gourd

   Add the chopped ridge gourd to the pan, stir to coat with spices, then add salt to taste. Saute uncovered for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

7. Steam and Finish Cooking

   Cover the pan with a lid and let the ridge gourd steam for about 5 minutes until tender.

   Time: PT5M

8. Add Tamarind and Fresh Herbs

   Uncover, add the softened tamarind pulp and chopped coriander leaves. Mix and cover again for 1 minute.

   Time: PT1M

9. Grind Coarsely

   Transfer the cooked mixture to a stone grinder (or blender) and pulse until a coarse texture is achieved. Do not over‑blend into a smooth paste.

   Time: PT2M

10. Prepare Tempering

    In a small pan, heat a splash of oil, add 1 tbsp mustard seeds, 1 tbsp cumin seeds, a few curry leaves, and 3 dried red chillies. Fry until the mustard seeds pop.

    Time: PT2M

    Temperature: Medium heat

11. Finish the Chutney

    Pour the hot tempering over the ground chutney, give it a quick stir, and transfer to a serving bowl.

    Time: PT1M

12. Serve

    Serve the ridge gourd chutney with hot rice or Indian flatbreads.

    Time: PT0.5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

3 g