Ridge gourd chutney

Never one of my family’s favorite vegetables, the ridge gourd would sit in the vegetable drawer of the refrigerator waiting patiently wondering, “mera number kab ayega?”. Finally, there would be nothing else left to cook so I would make the sabzi and the day would end with frowns on the dinner table. This changed when a friend invited me for a lovely Andhra style lunch where I tasted this chutney for the first time. Packed with the goodness of all things healthy, this chutney is a good and tasty option to sneak that ridge gourd onto the dinner plate. Thank you Sri for this easy yummy recipe.

Making it is very easy, but there are a handful of ingredients. However most of these are always available at home. Here goes -

Ingredients:

1 medium ridge gourd (dodka, turai)

1 tbsp chana daal

1 tbsp udad daal

2 tsp coriander seeds

2 tbsp sesame seeds

3 red chillies (or more if you want it to be spicy)

1 tsp tamarind paste

½ tsp jaggery

Salt as per taste

Oil

For the optional tadka while serving: Mustard seeds, hing(aesafotida), red chilly, udad dal.

Recipe:

1. Wash the ridge gourd and remove the ridges lightly. Do not remove skin. Make small pieces (do not remove the center flesh unless it feels too hard/old)

2. Heat oil (I used coconut oil; any vegetable oil would do).

3. Add the chana daal, udad daal, coriander seeds, sesame seeds, chillies in that order (because sesame seeds turn brown quickly)

4. Once well roasted, add the ridge gourd pieces. Add salt. Cover cooked till pieces become soft. Do not add water.

5. Once it is room temperature, add jaggery and tamarind paste and puree in the blender (add little water if required)

6. Optionally serve with tadka (with ingredients listed above)

Enjoy with chapati, idli or dosa.Tastes well as a dip with crackers too.

Comments

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