Flavourful Chutney to go with rice, chapati, paratha or even dosa !!
Ridge gourd is mostly popular in the south of India. This vegetable has a lot of deep ridges and so the name as it’s called. This vegetable has a mild flavour but enough to bring out its distinctive taste.It is eaten before it gets ripe. The more ripe it gets , it’s difficult to eat them. Many people want to remove its outer peel but removing it is not a compulsion. It tastes equally good it the chutney.
I learned this Chutney from my mother in law. This is eaten with channa Dal paratha which has a filling of Channa Dal that is cooked and spiced with green chillies and coconut for flavouring. Needless to say that it is the best combination .But this goes well with dosas, chapati, roti or paratha . This can also be eaten with rice and is mixed with a little oil.Its a wonderful combination, do try it !!
1 big ridge gourd , roughly chopped
5-6 green chillies , roughly chopped
1 small piece asafoetida or 1/2 teaspoon powder hing
1 tablespoon mustard seeds
1 teaspoon + 1 tablespoon oil
3 tablespoons urad dal
1/2 teaspoon tamarind paste * see notes
1/4 th cup grated fresh coconut
salt to taste
- in a pan add urad dal and dry roast until the colour changes on a medium flame.
- set aside.
- in the same pan heat 1 tablespoon oil , when it’s hot add the green chillies and fry for a minute.
- add the ridge gourd and fry until they are soft and tender.
- just before switching off the flame add the asafoetida and fry for a minute longer.
- switch off the flame and transfer the contents to a blender.
- add salt to taste, tamarind paste, coconut and urad dal.
- grind until it’s a fine paste.
- transfer to a serving bowl and prepare the seasoning.
- in a small pan , add 1 teaspoon oil .
- when it’s hot add the mustard seeds and allow to crackle.
- add curry leaves and remove from heat.
- season the chutney and mix well.
- its ready to be relished with rice, chapati, roti or parathas.
Note – if using tamarind pieces , fry it along with the ridge gourd.
while frying the ridge add 1/4 th teaspoon of salt . This helps the ridge gourd to release water and uses less oil.