Beerakaya Tomato Pachhadi - Chutney with Ridge Gourd & Tomato - Telugu Recipes

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Gayatri Vantillu | గాయత్రి వంటిల్లు

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Recipe Text


    • Ridge Gourd – 200gms
    • Tomatoes – 400gms
    • Green Chilies – 4
    • Red Chilies – 2
    • Mustard Seeds – 1 1/2tsps
    • Fenugreek Seeds – 1/4tsp
    • Black Gram – 3tsps
    • Salt To Taste
    • Turmeric Powder – 1/4tsp
    • Coriander For Garnishing
    • Asafoetida – A Pinch

    • Oil – 7tsps

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Wash all the vegetables. Cut ridge gourd into small pieces. Do not peel the skin. Add half of salt and turmeric powder to these pieces and keep aside. Cut tomatoes also into small pieces. Add the remaining half of salt and turmeric power to these pieces and keep aside. Cut green and red chillies into small pieces. Chop coriander finely and keep aside.


    Heat a pan and add oil to it. When oil is hot add black gram and fenugreek seeds. Fry them for a while till they change color. When the seeds become light brown in color add mustard seeds and fry till they splutter. Then add asafoetida, green chilies and red chilies and fry well. When the chilies get fried well in oil they won’t be that hot. Strain this mixture through a strainer and remove the oil. Take that oil back to the pan and add the ridge gourd pieces and mix well. Cook covered on low heat till the pieces are soft. As we have added salt it oozes water and the vegetables get cooked—and because of the oil they get fried. When the ridge gourd pieces are cooked take them out from the pan and keep separately to cool. Then to the same pan add tomato pieces along with salt and turmeric powder. Cook covered till tomatoes are soft. Keep them also aside for few minutes to cool down. Take the seasoning ingredients into a mixie jar and add a small piece of tamarind to it. When you are using country tomatoes then we can omit this tamarind as those tomatoes will be sour. If using hybrid variety tomatoes add this small piece of tamarind. Add some portion of the cooked tomatoes to this and make it into a paste. Also make a coarse paste of the remaining tomatoes and the ridge gourd pieces. Mix all these pastes and some coriander. Transfer this to a serving bowl. Garnish with the remaining coriander and serve.

    Points to Notice:

    Do not throw away the peel of gourd. Grind them along with other masala ingredients and use it in any gravy dishes. As all vitamins lie just beneath the skins of the vegetables it is advisable to eat the skins also for better health. However it is not possible to use the skins of the vegetables in all dishes. So use them innovatively and enjoy the health benefits.

    Enjoy !!!!!!!!!!!!!!

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    Our Earlier discussions on the Blog
    Anonymous said...

    Hello Gayatri garu,

    I am an ardent follower of your blog and have tried many of your dishes especially the pachadis. Gayatri garu, please can you show how to make Pandu mirapakayala pachadi which can be stored year round. I have tried making it but somehow it begins to smell and gets spoilt soon. I would really appreciate if you can help me on this recipe. Thanking you in advance,


    February 8, 2011 6:48 PM

    Blogger Gayatri Vantillu said...

    Padmaja Garu,

    I'm not getting pandumirapakayalu at Vizianagaram. As and when I get them, I would try to host this recipe.

    February 16, 2011 5:33 AM

    Your Earlier comments on the Blog
     Padmaja Chamarthi said...

    Hi Gayatri Garu,

    I've tried your beerakaya and tomato chutney. chaala baaga vachindi. Authentic andhra chutney. net lo chaala variations unnayi, but i liked your version so much that i tried yours. very nice! I should tell you that i was someone to whom when anybody mentioned the word cooking, i hate cooking was my instant reply. i can live on bread 24 by 7. but with a 22months old daughter and husband who cant stand bread, now i'm a forced cook. its a been a struggle for almost 6 months ever since we moved to us. now i've kind of started to enjoy cooking, so the degree of hatredness has certainly come down. thanks to all you ppl who put up such wonderful recepies on net with so much of passion. i really liked your version of guttivankaya using microwave. Last time i tried, it was full of oil, which i really felt was unhealthy. I will certainly try yours and let you know. Keep posting such heathier versions.


    May 1, 2009 2:15 AMDelete

    Vikram said...

    Hi, my name is uma vikram. I am
    simply bowled by your recipes. It is very interesting, simple, and tasty also with minimal effort. I would like you to come up with exclusive andhra recipes, especially curries and pacchadies of andhra region. I simply love them. Its a good effort taken by you to spread andhraness through your cooking. Since am a practising doctor i don't get much time to browse and cook, so when i browse, i just note the recipes and try them till next login. So can't update my videos also, sorry about that. Neway a great andhra touch from this site, keep going. 3cheers to u.

    January 9, 2009 9:40 PM

    Anonymous said...

    Hello Gayatri,

    I am very fond of all your recipes. I dont speak telugu but ur recipes are so easy to follow. Nice pictures and nice work.


    January 15, 2009 12:36 PM

    AnonymousAnonymous said...

    Hi Gayatri,

    I am writing this to let you know of how much me and my husband
    appreciate your recipes. I love Andhra food, but finding recipes
    without onion and garlic had been difficult. Most of your recipes fit
    into our tastes. My husband is very appreciative of your article on
    diet control and weight loss. Most weight loss articles over the
    internet cater to western folks and we are glad to read of your
    experience since it pertains to our Indian diet. Keep up the good

    Best regards,

    January 15, 2009 12:38 PM

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