Saturday, 28 January 2012

Ridge Gourd Red Chutney

Ridge Gourd 6 inch Long
Tomato 1
Onion 1 small
Tamarind 1 inch sized ball
Whole Dried Red 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.
Remove stems and break whole red chillies into small pieces.
Peel and finely chop the onion.
Wash and finely chop tomato.
Soak tamarind in quarter cup of water for sometime and extract all the thick juice.
Heat oil in a pan, add urad dal, cumin seeds, mustard seeds and teared red chiles.
When mustard seeds start spluttering, add chopped onion and salt.
Once onion starts to turn translucent, add ridge gourd chunks, tomato and tamarind extract.
Cook covered on medium flame till ridge gourd turns soft but not mushy.
Once at room temperature, cooked ingredients are coarsely ground using a food processor.
Adjust salt and serve ridge gourd red chutney with steamed rice or dosa or idly