Saturday, 28 January 2012

Ridge Gourd Chutney

Ridge Gourd 1 Long
Green Chiles 1 – 2
Tamarind 1/2 inch Piece
Cilantro few Sprigs
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 2
Oil 1 tsp
Method of preparation:
Peel, remove ends, wash and roughly chop ridge gourd.
Remove stems, wash and slice the green chiles.
Soak tamarind in a tbsp of hot water for sometime.
Wash and finely chop the cilantro.
Heat half a tsp of oil in a pan on medium heat, add chopped ridge gourd, green chiles and salt.
Cook covered till ridge gourd is soft.
Keep stirring to avoid ridge gourd sticking to bottom of the pan.
Remove from heat and cool to room temperature.
Grind green chiles smoothly before adding cooked ridge gourd and soaked tamarind to the blender.
Pulse gently to avoid over grinding the ridge gourd.
Remove the coarsely ground ridge gourd into a bowl.
Heat remaining oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above chutney bowl and mix.
Garnish with cilantro and serve ridge gourd chutney with steamed rice.