How to make Birakaya Tomato Pachdi | How to make Birakaya Roti Pachdi | Delicious Beerakaya Tomato Pachdi | Try making this Ridge gourd Tomato pickle | How to make Ridgegourd tomato pickle |

Required Ingredients:
  • Ridgegourd - 1
  • Tomato - 4
  • Onion - 1
  • Mustard Seeds- 1 tbsp
  • Cumin Seeds- 2 tsp
  • Bengal gram/Chana Dal - 2 spoons
  • Garlic Cloves - 5
  • Green Chillies – 3
  • Dry Red Chillies – 2
  • Salt as per taste
  • Turmeric - 1 tsp
  • Oil - 5 tsp
  • Curry leaves few
  • Tamarind – 5 g (optional)
  • Coriander leaves few
   
First light the Oven/Stove and put a pan on medium flame. Add 3 spoons of oil and heat it. After the oil gets hot, add pieces of Ridgegourd, Tomato pieces, onion pieces, green chillies and red chillies and fry well. 3-4 are enough if the green chillies are spicy. Add 7-8 green chillies which are less spicy or if you want to eat spicy also add 7-8 green chillies. After the Ridgegourd & Tomato pieces are soft and fried well, take out the pan and keep aside to cool.
  
Grind the pieces after cooling. Put in a mixer and add enough salt to taste, some tamarind, 1 tsp of cumin seeds, garlic cloves and grind them well in a mixer.
Now light the oven/Stove and heat a pan. If the pan is hot, then add oil and heat it. Once the oil is hot, add Mustard seeds, cumin seeds, turmeric, Bengal gram/Chana Dal and fry well. After the pulses are cooked well, add curry leaves and one red pepper / dry red chilli and fry it.
  
Now turn off the oven/stove and take out the pan and add the talimpu/tadka to the Ridgegourd and tomato paste and mix well. Garnish with coriander leaves to make very tasty and healthy Birakaya Pachadi/Ridgegourd pickle. It goes well with idli, dosa and rice. After tasting this pickle you will feel like frequently you want to make to eat.

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