Beerakaya Tomato Pachadi

Pachadi is a traditional south Indian pickle used as a side dish. It is made of fresh vegetables and served as a accomplishment for rice. In Andhra pachadi is made out of almost all vegetables. Growing up I remember my mother making these daily pachadi's as my grand dad did not like spicy pickles like avakai or magaya that they made once a year.  These have much less oil compared to those and are fresh.  

Preparation time -  20 minutes

Serving - 4

Ingredients

2 medium size Beerakaya washed, peeled and cut in to small cubes
1 Tomatoe cut in to pieces
2 green chili 

For Grinding to powder (popu)

1/2 Tsp mustard seeds
1 Tsp urad dal
1/4 Tsp channa dal
2 red chilies
1/4 cup fresh Coriander leaves
hing or inguva (optional)

3 Tsp Oil

Procedure

1. Wash and peel the Beerakaya skin
2. Heat 1 Tsp of oil in a pan on medium 
3. Add mustard seeds, channa dal and fry for a minute.
4. Add the urad dal, red chilies and fry for a minute,
5. Now add the hing and transfer everything to a plate.
6. In the same pan heat 2 Tsp oil on medium high.
7. Add the beerakaya, tomato and green chilies. cover and cook until the beerakaya is soft.
8. Keep sauteing in between.
9. Wait for it too cool down.
10. In a mixer first add all the things in the grinding to powder first and make a fine powder.
11. Then add the beerakaya tomato to it and grind.
12. Serve with rice.

Other names: peerkangai thogayal, Ridge gourd chutney