Ridge Gourd Pickle (Beerakaya Pachadi)

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.

Tomato Chutney

This chutney is especially for those who do not have too much time to spare for the kitchen. Students, working men/women - this recipe is just meant for you.

Ingredients:

2 Tomatoes medium sized

Mint leaves - half cup

Green Chillies/red chillies - 10-12 with the stalk removed and slit

Cumin seeds - 2 tspn

Dhania seeds - 1 1/2 tspn

Tamarind - 1 tspn

Onion - 1/2 the bulb

Garlic - 2 medium sized cloves

Oil- 1 tbsp

Preparation time : 2 mins Cooking time : 5 mins

Heat oil in a kada/saucepan. Add jeera/cumin seeds and let them splutter. Add onions, slit garlic, chillies, dhania seeds, tamarind. When the onions are turning transparent add mint leaves and medium sized cubed tomatoes. Saute them until the tomatoes start peeling off their skin and the fleshy inside starts showing dark brown side. Now take the pan off the burner and let it cool for a min or two. Grind the contents in a mixie/wet grinder. Make sure to grind it finely into a paste. Thats where the taste lies.

Serve it hot or cold with rotis or steamed rice and ghee. Hey! this chutney tastes good with Dosas and idlis, too(so says my husband!). Doesn't it taste Yummy? Uhmm!

PS- If you like it spicier add more chillies.