Beerakaya Pachadi

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Recipe

Ingredients

1 medium	ridge gourd (beerakaya)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2 tablespoons	chana dal
2 tablespoons	urad dal
3-4	dried red chilies
1 pinch	asafoetida (hing)
1 teaspoon	tamarind pulp
1	green chili
1 teaspoon	jaggery
—	salt to taste
2 tablespoons	fresh coriander leaves
1 teaspoon	oil (for tempering)
1/2 teaspoon	mustard seeds (for tempering)
1/2 teaspoon	cumin seeds (for tempering)
1 sprig	curry leaves

Instructions

1. 1 Peel and chop the ridge gourd into small pieces.
2. 2 Heat 2 tablespoons of oil in a pan over medium heat.
3. 3 Add mustard seeds and cumin seeds. Let them splutter.
4. 4 Add chana dal, urad dal, and dried red chilies. Fry until the dals turn golden brown.
5. 5 Add asafoetida and chopped ridge gourd. Sauté for 5-7 minutes until the ridge gourd is cooked.
6. 6 Add tamarind pulp, green chili, jaggery, and salt. Mix well and cook for another 2-3 minutes.
7. 7 Allow the mixture to cool slightly, then blend it into a coarse paste using a blender.
8. 8 For tempering, heat 1 teaspoon of oil in a small pan.
9. 9 Add mustard seeds and cumin seeds. Let them splutter.
10. 10 Add curry leaves and pour this tempering over the blended pachadi.
11. 11 Garnish with fresh coriander leaves and serve.