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Ridge Gourd Carrot Chutney

25 Feb

Beerakaya Carrot Pachadi.

Ridge gourd is chopped up with the skin and cooked in oil along with carrot and green chiles. The cooked ridge gourd is coarsely ground along with raw mango and seasoned with fried whole spices. Serve ridge gourd carrot chutney with steamed rice and dollop of ghee.
Makes: around 2 Servings of Ridge Gourd Carrot Chutney.


Ridge Gourd 6 inch Long Cylinder
Carrot 1 Small
Green Chiles 1 – 2
Green Mango 4 – 5 Cubes
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove ends, wash and roughly chop ridge gourd with its skin.
Peel, remove ends, wash and roughly chop the carrot.
Remove stems, wash and slice the green chiles.
Wash, peel and finely chop the mango.

Heat half the oil in a pan, add chopped ridge gourd.
Cook covered on medium – low flame for around 5 minutes or until ridge gourd changes color and turns soft.
Uncover, add the green chiles and carrot.
Cook covered again for another minute till carrot softens a bit.
Cool the cooked ingredients to room temperature.
Grind the cooled mixture into coarse mixture along with raw mango and salt using a food processor.
Only pulse gently to avoid over grinding the ridge gourd.
Remove the coarsely ground ridge gourd chutney into a bowl.

Heat remaining oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above chutney bowl and mix.
Serve ridge gourd carrot chutney with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust sourness with raw mango. If ridge gourd is not cooking properly, add a splash of water and cook covered on low flame till done.
Variations: You can also add cilantro while grinding the ridge gourd if you wish.
Other Names: Ridge Gourd Carrot Chutney, Beerakaya Carrot Pachadi.