BIRAKAYA ROTI PACHADI/RIDGE GOURD CHUTNEY

BIRAKAYA TOKKU PACHADI

INGREDIENTS

Birakaya – ½ kg,

Green chilies – 6,

Urad dal – 2 tsp,

Coriander seeds – ½ tsp,

Fenugreek seeds – 2,

Tamarind pulp – 2 tsp,

Onion – ½ - cut into two,

Salt as per taste,

Garlic – 2 – with skin,

Oil for frying,

METHOD:

Peel the skin of the birakaya and keep it aside,

Heat 2 tsp of oil in a kadai and fry urad dal, coriander seeds, fenugreek seeds and remove it aside,

Now in the same oil add chilies, and onion along with garlic and fry them for 2 mins and take them aside,

Now add the birakaya peel and fry it till it leaves its raw smell,

Grind everything along with salt and tamarind pulp to a coarse chutney form and serve hot with white rice and ghee,

You can serve this with idli, dosa , bajjis, pakoras or bondas too.

Tempering is not required for this chutney, since it kills the taste of the chutney and makes it bland so you better have it its original way.