Beerakaya Pachadi (Ridge Gourd pickle)

Having lived in Andhra Pradesh for a long time, I have grown up eating lot of pickles/chutneys. One of my favorites and easy to make chutneys is Beerakaya/Ridge Gourd. This is easy and its my mom's way of making this.

Ingredients:
Ridge Gourd: 2 medium sized
Green Chili: 3 (you can increase or decrease this)
Garlic: 3 cloves
Channa Dal: 1 tsp
Jeera: 1 tsp
Curry Leaves: 1 string
Salt: according to taste
Oil: 2 tbsp

For tempering:
Mustard Seeds: 1 tsp
Cumin: 1 tsp
Hing: a pinch

Method:

• Wash and peal the ridge gourd. You can leave a little bit of skin if you like the texture to be slightly rough. Chop the veggie in to small 1 inch pieces.
• Heat 1 1/2 tsp of oil in a pan and add Channa dal, jeera and curry leaves. 
• Stir and add garlic pods and green chilies. Fry for a minute.
• Now add the chopped ridge gourd to the above and cook without adding water. Stir once in a while.
• Once the veggie is cooked, remove from the stove and cool it. 
• In a mixer grinder, blend the veggie until it is soft. Add salt. 
• Now, in a little pan, heat oil and add everything under 'for tempering'. 

Chutney is ready!

Serving Suggestions:

1. With hot rice and a tsp of ghee. 
2. With sambar rice.