When it comes to eating vegetables and fruits with skin, It was always encouraged in my house from childhood. But now a days we have to make sure we wash it thoroughly before eating, especially when it comes to fruits and particularly for shiny looking fruits, as they coat with a thin layer of wax to make it look shiny. Washing thoroughly is always a good practice for both fruits and vegetables to take out the extra germs and pesticides.
Talking about eating skin of vegetables specifically with the guard varieties, I always knew, eating peel of ridge guard was good, but never knew that even bottle guard peel is good. This is the first time I am trying the whole vegetable with the peel.
I got this fresh, tender bottle guard from Indian store and as usual wanted to make something different and easy, but use the whole vegetable instead of two recipes, one for making with the peel and rest to another recipe. So I decided to cut up the whole vegetable and use it for making this delicious pachadi.
I also added tomatoes, if you don’t choose to use it, you can very well not use it. I use it in every recipe possible, as tomatoes are my weakness.
It goes well with steamed rice and to make it more rich and tasty you can add ghee or clarified butter as well. This pachadi can be used as a chutney for idli and dosa or a side dish for even chapati or roti too.
- 1 Medium tender Bottle Guard / Sorakaya chopped with peel
- 1 Medium tender Ridge Guard / Beerakaya chopped with peel
- 1 Onion chopped
- 2 Tomatoes chopped
- 4-5 Green Chilies chopped
- 1 small Lime size Tamarind
- 1/2 Tsp Turmeric Powder
- 1-2 Cloves Garlic
- 1 Tsp Oil
- 1/2 Tsp Mustard Seeds
- 1/4 Tsp Cumin Seeds
- 1 Pinch Asafoetida
- 1 Sprig Curry Leaves
- 1-2 Dry Red Chilies
- 1 Tbsp Urad Dal
- 1 Tbsp Chana Dal
- In a pan add little oil, add onions, garlic, ridge gourd, bottle gourd, tomato, green chilies, salt, turmeric, saute it on low flame keeping it covered and occasionally stirring not to burn the bottom of pan.
- Cook all the veggies until 3/4 cooked for about 10-12 mins.
- Now remove the seeds from tamarind and gently wash and add it to the veggies and cook for more 3-4 mins.
- Off the flame and let the veggies cool before you grind it.
- Meanwhile take another small pan, add little oil, when the oil is medium hot add chana dal, when it slightly turns golden, add mustard seeds and little it sputter.
- Now add asafoetida, urad dal, cumin seeds, dry red chilies and curry leaves and off the flame and keep it aside.
- Take the veggies and grind it to a coarse or smooth paste as per your preference and transfer it to a serving bowl and add the seasoning to it and mix it well and enjoy with steaming hot rice and clarified butter.