Beerakaya Pachadi (RidgeGourd Chutney)

Clean, peel and chop a Ridgegourd (Beerakaya) into small pieces.

Heat a tbsp of Oil in a pan; splutter and saute ½ tsp of Mustard Seeds, ½ tsp of Cumin Seeds, a pinch of Asafetida, 1 tbsp of Chana Dal, 1 tbsp of Urad Dal and 5-6 slit Green Chilies. Once the dals are roasted a bit, add a pinch of Turmeric Powder and chopped beerakaya to the pan. Cover cook until the beerakaya is done cooked. Add Salt as needed and remove from heat and let it cool. Grind the mixture into a smooth paste with a tbsp of Tamarind Paste.

Garnish with Coriander Leaves and serve with White Rice.