Ingredients
Ridgeguard - 1 (app. 2 cups of ridgegourd peel/ entire ridgegourd)Dry red Chilly - 4Tamarind - blueberry sizeGarlic - 2 clovesUrad dal (Black garm) - 1 tblspSesame seeds - 1 tblsp
Grated Coconut - 1 tblsp (optional)Cumin seeds - 1 tspAsaefoetida - a pinchSalt - to tasteOil - 1 tblsp
Method 1.Wash the ridge gourd peel the outer skin. (You can use the skin alone for the chutney or use the entire ridgegourd.)2.Cut the ridgegourd skin (and flesh if using) into small pieces and keep it aside.3.Heat oil in a pan, fry the urad dal till it turns golden brown. 4.Add the sesame seeds, grated coconut (optional) and dry red chillies and fry for a minute.5.Add the ridgegourd pieces, garlic cloves and tamarind and fry till it is cooked and becomes tender. Switch off the flame.6.After this cools enough to handle, blend everything together with required salt, asaefoetida and very little water. 7. Serve this chutney with rice, idli and dosai.
