Beerakai Chutney

The very first thing I noticed when I arrived in Hyderabad, in terms of food, is that the Andhra people make chutneys with every imaginable vegetable. Coming from Tamil Nadu, I am used to having chutneys only for idly and dosa. Occasionally, a thovayal with lemon rice or tamarind rice. But during my two year work experience here, along with the yummy food our office provided was a different chutney each day of the week. Here’s one such chutney I really enjoyed!

For those of you who are wondering what Beerakai is, it is ridge-gourd:


  • 1 Beerakai
  • 1 medium onion chopped
  • 3 cloves of garlic
  • 1 tomato chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 green chilies
  • A handful of curry leaves
  • Salt to taste
  • 1 inch of tamarind
  • 4 tbs oil
  • Scrape the ridges of the beerakai and chop into small pieces.
  • In a frying pan, pour the oil. Once medium hot, put the mustard seeds and cumin seeds. Allow it to crackle.
  • Add the onions, garlic, green chilies, curry leaves and salt. Saute it until the onions turn golden brown.
  • To this add the chopped tomato, piece of tamarind and beerakai. Cook for 10 minutes until the tomato and the beerakai are cooked well.
  • Turn off the stove. Allow it to cool down and blend it into a coarse paste.

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