RIDGE GOURD CHUTNEY

Ridge gourd is called as peechinga in Malayalam, peerkankai in tamil and torai in Hindi. Here I am sharing one of my favorite chutney - peechinga chutney. Try this chutney and it goes well with hot rice with little ghee/oil, dosa, idli, mudda…

INGREDIENTS:

Ridge gourd/ Peechinga - 1

Grated coconut - 3/4 cup

Urad dal - 1/2 tsp

Coriander seeds - 1 tsp

Tamarind small lemon sized

Salt to taste

Water

Byadgi/Red chilli - 5

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Red chilli - 1

METHOD:

1. Wash and peel the ridges of the ridge gourd (not the whole skin) and cut it into small cubes.

2. Heat oil in a pan on medium heat, add urad dal and red chili. Fry it until the dal turns golden brown then add coriander seeds, fry it and switch off the flame. Also add grated coconut and mix well.

3. Transfer this to a plate.

4. Heat oil and fry the ridge gourd until it becomes tender. Switch off the flame and allow it to cool.

5. Grind the cooked ridge gourd along with fried masala, salt, tamarind, jaggery and water( as required) to a coarse paste.

6. Transfer the chutney to a bowl.

7. In another pan, prepare the seasoning.

8. Pour the seasoning to the chutney.