Beera Kaya Pacchadi (Gourd Chutney)

2-3 beera kayalu – cut into small pieces
If you have additional peels from Beerakaya, you can use them.
1-2 ripe tomatoes – cut
2 green chilies
¼ Tsp turmeric
1 tsp Salt (to taste)

Garnish:

1 tsp urad dal
½ tsp mustard seeds
¼ tsp cumin seeds
1 tsp coriander seeds
2 red chilies
¼ tsp asafetida

Heat 1 Tsp oil and fry mustard seeds, urad, coriander seeds, cumin seeds and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Sauté the vegetables in 2 tsp oil.
Blend the vegetables, green chilies, turmeric and salt. When it reaches the consistency of chutney – keep it relatively coarse, add the garnish and blend gently.

You can use Anapa kaya instead of beera kaya. Use the Anapa Kaya peels if it is tender.