Saturday, 28 January 2012

Ridge Gourd Green Chutney

Ridge Gourd 6 inch Long
Raw Mango 1/2 of Small One
Freshly Grated Coconut 2 tbsps
Green Chillies 2 – 4
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Salt to taste
Oil 1 tsp
Method of preparation:
Lightly scrape off the skin, wash, remove ends and chop ridge gourd into small chunks.
Peel and chop raw mango into small chunks discarding the seed.
Remove stems, wash and roughly chop green chillies.
Heat oil in a pan, add urad dal, cumin seeds and mustard seeds.
When mustard seeds start spluttering, add green chiles, ridge gourd chunks and salt.
Sprinkle water and cook covered till ridge gourd turns soft.
Once cooled, coarsely grind the cooked ridge gourd along with grated coconut and chopped mango.
Adjust salt and serve with steamed rice or dosa or idly etc…