Ridge gourd / beerakaya chutney

Beerakaya chutney

Beerakaya chutney


  1. Ridge gourd  –  one big (peel and chop it)
  2. Roasted ground nuts  –  one tblsp
  3. Chopped onions  –  half-cup
  4. Urad daal  –  one tblsp
  5. Jeera seeds  –  two tblsp
  6. Green chillis  –  four
  7. Fresh coriander leaves  –  half-cup
  8. Salt  –  to taste
  9. Oil  –  three tblsp
  10. Mustard seeds  –  half tblsp
  11. Fresh / dry grated coconut  –  two tblsp


In a pan add oil (one tblsp), jeera seeds (one tblsp), urad daal, green chillis, chopped onions (one-fourth cup), chopped ridge gourd and coconut. Cook until onion and ridge gourd become translucent. Cool it and grind them with salt, roasted ground nuts and fresh coriander leaves into a paste.

Prepare tadka with oil (two tblsp), mustard seeds, jeera seeds (one tblsp). Add chopped onions (one-fourth cup). Cook until onions are light brown. Add these to the paste. Chutney is ready, enjoy…


Serves three


15 to 20 mins


One day


2 thoughts on “Ridge gourd / beerakaya chutney

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