Turai/Ridge Goud/Beerakai pachadi (chutney)…from the kitchen of Jyothsna

To serve 8 people

Ingredients:
Turai 1/2 kg

For the Gravy:
2 tsp peanuts
1 tsp white til
1 tsp urad dal
1 tsp jeera
2 inches of tamarind (deseeded)
1 pod garlic peeled
200 gm green chillies
Oil to fry (preferably sesame)

For the Baghar:
2 tsp ghee
2 red chillies
1 tsp jeera
2-3 cloves garlic peeled
Salt to taste

Method
⁃ Peel the turai and cut into big chunks
⁃ Sauté in oil and keep aside
⁃ Sauté the gravy items in oil and let them cool a bit
⁃ Lightly blend the gravy ingredients and turai. The texture should be coarse.
⁃ Take it out in a pan
⁃ Heat the ghee and make the baghar and pour it over the turai mix.
Note : good to eat with rice or with pakodis .
Store in a glass container in the fridge.
Good for a week or two.