Ingredients:

• Ridge gourd (beerakaya) - 1 medium-sized
• Green chilies - 4
• Coconut - 1/4 cup (optional)
• Tamarind - small lemon-sized
• Cumin seeds (jeera) - 1 tsp
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Urad dal - 1 tsp
• Red chilies - 2
• Garlic cloves - 3
• Turmeric powder - 1/4 tsp
• Curry leaves - few
• Coriander leaves - handful
• Oil - 1 tbsp
• Salt - as per taste

Recipe:

1. Peel and chop ridge gourd into small pieces.

2. Heat 1 tbsp of oil in a pan and add chana dal, urad dal, cumin seeds, mustard seeds, red chilies, and garlic cloves. Saute well.

3. Add the chopped ridge gourd, turmeric powder, curry leaves, and coriander leaves. Mix well and cook for 10 minutes.

4. Once the ridge gourd is cooked, allow the mixture to cool.

5. In a blender, add the cooled mixture, green chilies, tamarind, coconut, and salt. Blend to a smooth paste.

6. For tempering, heat 1 tsp of oil in a pan, add mustard seeds, red chilies, and curry leaves. Saute until the mustard seeds splutter.

7. Add the blended ridge gourd mixture and mix well, cooking for 2 minutes.

8. Beerakaya Pachadi is ready to be served with hot rice or roti.