Beerakaya Pachadi

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Recipe

Ingredients

	1 medium	Ridge Gourd
	2 tablespoons	Oil , for tempering
	1 teaspoon	Mustard Seed , for tempering
	1 teaspoon	Cumin , seeds
	2 tablespoons	Chana dal
	2 tablespoons	Urad dal
	3-4	Red Chili , dried
	1 pinch	Asafoetida
	1 teaspoon	Tamarind , pulp
	1	Chili , dried red
	1 teaspoon	Jaggery
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped
	1/2 teaspoon	Cumin Seed , for tempering
	1 sprig	Curry Leaf

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.