Ridgegourd Chutney

Ridge Gourd, also known as 'peer-kang-gai' in tamil, is rich in dietary fibre and is a nutrition powerhouse. Every part of the vegetable can be used. Dried, mature ridge gourd are used as loofah to remove dead skin. Its high water content and low calorie value makes it ideal for weight-loss. The juice of ridge gourd is used to treat jaundice and can also strengthen the immune system. Interestingly, this vegetable has its origins in Arabic desserts before it became popular across the globe.
The vegetable can be prepared in a variety of styles such as chutney, gravy, bhajji,or simply as a fresh juice.

Ridgegourd medium sized
Finely chopped onions 1 cup
Dry chillies 2 pcs
Urad dal 2 tsp
Fresh grated coconut 1 cup
Pinch of asafoetida
Tamarind or lime
Salt to taste
Mustard seeds
Cooking oil

1. Wash and peel the ridgegourd.
2. Wash the peels separately and set aside.
3. Chop the ridge gourd.
4.In a wok, roast the urad dal, coconut, chillies, onions and the ridgegourd pieces.
5. Add the peels and roast for just under a minute and take it off the stove.
6. In a blender, add the roasted ingredients and add a medium sized ball of tamarind.
7. Grind it to a smooth paste and transfer it to a bowl.
8. Add salt to taste and mix well.
9.In a wok, splutter mustard seeds, hing, and garnish the chutney.
Serve with hot warm rotis or if you are having it with hot rice, then add gingely oil to mix the chutney. The taste is unbelievable.

Note: If you want to avoid tamarind in your chutney, you can substitute it with the juice of lime.


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