Ingredients:
Ridge Gourd - 2 full
Oil - 1tbsp
Fenugreek/methi seeds - 1tspn
Asafoetida/Inguva - a pinch or two
Red chillies - 4-5
Mustard seeds - 1 tspn
Urad dal - 1 tspn
Tamarind - one tspn
Salt - 1/2 tspn
Preparation time : 0 mins Cooking time: 15 mins
Wash the ridge gourd well and cut them into small pieces without peeling off the skin. Now fry the pieces in some oil in a pan till they turn slightly brown. Now, in a separate pan, fry in oil some red chillies, fenugreek and mustard seeds and asafoetida. Add this to the fried beerakayi along with tamarind and salt. When the tamarind is loses its moisture, take the entire mixture and grind well to a paste.
For tempering, heat one tspn oil in a kadai, add mustard and urad dal. When the seeds splutter, take off the burner and garnish the pacchadi. Remember this tempering process is purely optional and the paste can itself be eaten with rotis, steamed rice and ghee.
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