Beerapottu pacchadi(Ridge Gourd or Chinese Okra Skin Pickle)

Ingredients::

Beerakaya pottu( peel off 3 Ridge Gourds)

Fenugreek seeds::1/4 teaspoon

Cumin seeds::1/4 teaspoon

Urad daal::1 teaspoon

Mustard seeds::1 teaspoon

Turmeric::1/2 teaspoon

Red chillies ::4

Green chillies::4

Garlic :: 2 cloves

Curry leaves :: 1 tablespoon ( cut into small pieces)

Oil :: 2 tablespoons

1and half teaspoons Salt or to taste

Tamarind::size of a small lemon( soak the tamarind in a little bit of water for 10 mins)

Procedure::

Wash the beerakaya ( Chinese okra) and peel them and if needed cut the peel. Now in a frying pan heat 1/2 tablespoon oil and add fenugreek seeds, 3 red chillies, cumin seeds. Let them fry for 1 minute till fenugreek seeds turn golden brown. Now add the beerakaya pottu ( the peel) , green chillies, soaked tamarind with its water,turmeric, salt. Now stir it well and put a lid and cook on medium heat for 5 mins stirring in between.If the mixture is dry add little bit of water.Once the peel is tender switch off the gas and let it cool.Now grind the mixture into fine paste and remove it into serving bowl. Now heat a pan with 1 and half tablespoon of oil and add

Mustard seed . Once they splatter add urad dal, 1 red chillie, small pieces of garlic and curry leaves.let them fry for few seconds and add directly to the grinded paste. Mix well and enjoy.

It can be consumed with roti, rice, dosa and idly.Stays in fridge for a week .