I had only one Beerakaya in my refrigerator and that wouldn't be enough to make curry for us. So I made Pacchadi out of the beerakaya. I didnt scrape off the peel. In fact the peel is supposed to be very good in fiber. In fact my mom makes chutney out of the peel specifically. And that tastes just as divine as this pacchadi! 

Ingredients - 

Beerakaya Chopped 2 cups
Green chillies 3-4 (as per taste)
Turmeric 2 pinches
Salt as per taste
Sugar/Grated Jaggery (Optional)
Tamarind juice or lemon juice as per tasteGarlic cloves 2-3 (Optional)
Coriander leaves 1/2 cup

For Seasoning

Any Oil 2 tsp
Mustard seeds 1 tsp
Urad Dal 1 tsp
Chana Dal 1 tsp
Methi seeds (Fenugreek seeds) 1 pinch
Jeera 1/2 tsp
Red chillies (Optional)
Curry leaves (Optional)
Method Of Preparation  -

In a skillet on a medium-high flame, Pour the oil and the rest of the seasoning items and after the mustard seeds splutter and the rest of the items are done, add the chopped beerakaya and chopped green chillies and saute them. (Make sure it doesn't get burnt by stirring it occasionally)

After about 10 min, add turmeric, salt and sugar and mix well and let the beerakaya pieces cook for a while.

After the beerakaya pieces are cooked and become tender, switch off the flame.

Let the mixture cool down and then grind it to a coarse paste .

Enjoy it with steaming rice and ghee. Some like it with Idli, Dosa or Vada too.

Makes 1 cup of Chutney

Preparation Time 25 min 
Posted by Harini on Thursday, June 17, 2010


  1. today i just prepared the chutney with the ridgegourd..what a coincidence..nice chutney best with dosa..

  2. Priya Suresh Says:
  3. Simply superb, love this chutney much..

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