Anapkay Pachadi/Bottle Gourd Pickle

Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 5-8 Servings

Ingredients

2 1/2 Cups Bottle Gourd/Anapkay, peeled & chopped
1 Medium Sized Tomato, chopped
3-4 Garlic Cloves, peeled
4-6 Green Chillies or add as needed, cut into halves
1/8 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Cumin(Jeera) Seeds
2 Tblspn Sesame(Til/Nuvvulu) Powder
1/4 Cup Mint Leaves (Pudina)
2 Tblspn Cilantro Leaves (Kothmir)
1/2 Lemon Sized Tamarind or add as needed
2 Tblspn Oil

For Tempering

1 Dried Red Chilli, broken into 2 pieces
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
1 Tblspn Oil

Directions

• Heat oil in a wide pan on a medium -low flame; add cumin seeds, garlic cloves, green chillies & saute for a minute.

• Now add chopped bottle gourd, turmeric powder, salt, mint leaves & mix everything well.

• Cover with a lid & cook for another 10-15 minutes or until bottle gourd turns soft.
• Add chopped tomato, cilantro leaves & mix everything well.

• Cook for another 5 minutes on a medium-low flame by stirring occasionally or until tomato turns soft & mushy.
• Add tamarind & saute for a minute. 

• Turn off the flame & let it cool at room temperature before adding it to a mixie jar.
• In a mixie jar; add bottle gourd mixture, sesame powder & grind into a smooth paste. Transfer to a bowl.

• For tempering; heat oil in the same pan, add all the ingredients listed & saute for 1-2 minutes on medium-low flame. Turn off the flame.

• Add tempering to the bottle gourd pickle & mix. Serve with rice or roti.

Note: Store it in an airtight container & stays fresh for 2-3 days when refrigerated.