Many a time, I have Anapakaya (Bottle Gourd/Lauki) left over after using it in various pulusus. One option is, of course, to make anapakaya koora. However, sometimes the Anapakaya is not very tender. In such cases, this pachadi is a very good option.
It is a great side dish for dosas as well. 🙂
- Anapakaya/Sorakaya/Bottle Gourd/Lauki – 1/4 Kg
- Coriander Leaves – 1/2 cup full (one small bunch)
- Green Chillies – 2 or 3
- Tamarind Pulp – 1/8 tsp
- Mustard Seeds – 1/2 tsp
- Red Chillies – 1 or 2
- Oil – 2.5 tsp
- Turmeric – A Pinch
- Salt to Taste
- Peel and dice the anapakaya/bottle gourd in 1″ pieces.
- In a kadai/wok, heat the 2 tsp oil.
- Add the anapakaya pieces.
- Over medium heat, fry the pieces till they start to just turn brown at the edges.
- Set aside to cool.
- Grind the anapakaya pieces, coriander leaves, green chillies, turmeric, salt, and tamarind paste together to a smooth paste. Add a little water, if required.
- Take the pachadi out into a bowl.
- In a heavy-bottomed ladle, heat 1/2 tsp oil.
- Add mustard seeds and wait till they splutter.
- Add spilt red chillies and fry for about 5 seconds.
- Add the mustard seeds and fried chillies to the pachadi.
- Mix well.
- Serve as a side dish with rice and ghee or then with dosas and idlis.
- You can even use the centre portion of the anapakaya/bottle gourd. Just remove the seeds.
- Do fry the anapakaya over medium heat. Over high-heat, the edges brown but the vegetable remains uncooked. 🙁
- Do add spicy green chillies generously. Otherwise, the pachadi will be bland.