Preparation Time: 5 minutes
Cook Time: 15 minutes
Serves : 3-4
Beerakaya/ Ridge gourd : 2 medium sized
Green chilies: 12
Turmeric: 1/2 tsp
Jeera / cumin: 1/2 tsp
Garlic cloves: 3
Tamarind extract : 1 tbsp ( you can soak a size of a medium size lemon to get the extract)
Salt to taste
Oil : 1 tbsp
Wash, cut both ends and peel only the ridges of the beerakaya. Leave the skin on. Now dice them into 1″ pieces.
Cut the chilies in half, put them in a pan and heat them for 1 minute and add oil. Sauté the chilies for 2 minutes. Take them and keep aside.
In the same pan and oil, add the beerakaya pieces, turmeric and salt and cook them until all the water is evaporated. For about 12-14 minutes. Turn off the stove.
Let it cool for 5-6 minutes. Take a mortar and pestle and finely grind the chilies first, then add garlic, cumin, tamarind and finally cooked beerakaya. Grind into a corse paste and take it out.
(You can use the blender, use the pulse option and only do it couple of times. You really don’t want the pachhadi to be a very smooth paste)
Serve with hot white rice with some ghee.