Beerakaya Pottu Chutney (Ridgegourd Peel Chutney - Andhra Style)

Chop the Ridge Gourd Peel into small pieces. Wash & drain them.

Heat oil and saute the garlic till light brown. Add the chopped peel and fresh green chilies. Fry for 8-10 minutes on low flame covered. Stir at intervals.

Add the salt, turmeric powder, roasted sesame seeds, fresh grated coconut,

coriander powder, cumin powder & tamarind paste. Saute for a minute.

Grind into a paste by adding some water.

Heat oil in a pan and temper with mustard seeds, curry leaves and split urad dal. Saute for a few seconds.

Pour this tempering on the prepared chutney.