Preparation Time: 5 minutes 

Cook Time: 15 minutes 
Serves : 3-4
Ingredients:
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 
Method:
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.