Ridge Gourd is a such a tasty and economical vegetable we can prepare two dishes using one vegetable. The skin is used for chutney and the vegetable is used in a curry.
This Chutney is a typical southindian recipe. We normally prepare steam cooked rice add generous amount of ghee mix this chutney and serve it for lunch. We can also store this chutney upto 3 days in the fridge and serve it with idly, dosa or roti.
Make sure to purchase ridge gourd which is 150 to 200 grams for this recipe as it will be tender. 1 1/2 Cups Ridge Gourd Peel, 3 Sprigs Curry leaves, 8 Dried Red Chilies, 3 Tbsp Channa Dhal or split chick peas, 5 Pods Garlic, Fist Full Coriander, 1/4 Tsp Asafoetida, 1 Tbsp Tamarind pulp or small piece tamarind,1/2 Cup Fresh Coconut, Salt as per taste, Oil or Ghee as needed.
Method: Heat a wok on medium flame add 1 tbsp oil and fry the channa dhal first until the color changes to light pink remove and reserve on a plate.
Add 1 tbsp oil to the same wok once the oil is hot add chilies and fry for a minute reserve in a plate, fry the tamarind, garlic, curry leaves, coriander and tamarind on low flame once the greens wilt down a bit reserve in a plate.
Add 1 tbsp of oil place the flame on low once the oil starts smoking add asafoetida and allow to splutter add the ridge gourd peel fry until there is no moisture in the peel..the peel should turn light pink or golden brown in the edges remove from flame.
Add all the ingredients to a mixer jar along with coconut and salt grind to form a coarse paste. Add water and grind to form a smooth chutney serve with roti, dosa, idly or rice enjoy...:)
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