Ridge Gourd Chutney

Out of the peels of the ridge gourd make this chutney.

½ a cup of peels
1 tsp oil
½ tsp mustard
1 tsp asafoetida
1 tsp urid daal
1-2 green chillies (adjust as per taste)
1 tblspn til/sesame seeds
½ a coconut grated
A handful of coriander
A marble sized ball of tamarind
Salt
Sugar

1. Heat oil. Add the mustard when it splutters
2. Add urid daal when it reddens add asafoetida, green chillies and til (the til splutters so be careful).
3. Now add the peels and mix. When the peels soften add rest of the ingredients. Switch off the gas and cool the mixture.
4. When the mixture is cold grind in the mixer with a little water as needed.

Ridge Gourd Vegetable

As a child I always wondered why my mom has to make ridge gourd vegetable. She used to peel the ridges and the skin to make a vegetable out of the inner pulp and chutney out of the skin. Mind you I loved the chutney (we call it herikai sipi chutney in Kannada) and if I wanted the chutney I had to eat one helping of the vegetable. So I did suffer the vegetable.

My hubby dear also is not too keen on the vegetable so I hardly buy it, yesterday however I brought it with the thought I will make the chutney and give away the inner pulp to the maid. But she made a vegetable and I liked it. I am just recording what all she used the measures are very rough you can adjust them to suit your taste.

Ridge gourd, peeled and chopped into fine cubes about a cup
Oil
Jeera
1 small tomato chopped fine
Red chilli powder
1 tblspn roasted and ground groundnuts
½ tsp garlic
Salt
Sugar


1. Heat the oil and add jeera.
2. When it changes colour add all the ingredients and mix well.
3. Cover and steam for 2 minutes. Switch off the gas.
4. Serve garnished with coriander.