Ridge gourd chutney – A secret way of including green vegetable in your regular meals!

October 8, 2020October 8, 2020 Abinaya Pandurangan

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We as kids were picky eaters. And especially when it came to green vegetables, most of us, were really not fond of them. So, my mother used to prepare a few yummy chutneys, in which she secretly added fresh vegetables, like raddish, ridge gourd, etc.,

As a kid, I would munch on it (without knowing of course). At one point, I did start to love them. Now, I am kind of follow the same path with my kid too. And I would like to share this secret with you all. Here is a quick look at the Peerkangai chutney (Ridge gourd chutney):

Ingredients:

OIL – 2 TBSP

MUSTARD SEEDS – 1 TSP

URAD DHAL – 1 TSP

GRAM DHAL – 1/2 TBSP

ASAFOETIDA – A PINCH

ONION – 1 NO

GINGER – 1″ PIECE

TOMATO – 1 NO

DRIED RED CHILLI – 4-5

RIDGE GOURD – 1 NO

garlic – 8-10

salt – to taste

tamarind – 1 tbsp

coconut – 2 tbsp (grated)

The Method:

While preparing the ridge gourd, remove the rough edges of the ridge gourd. We can use the peel that is soft. So wash the peel thoroughly and set it aside.
In a pan, add 2 tbsp of OIL
Once the oil is heated, add
- 1 tsp of Mustard seeds
- 1 tsp of Urad Dhal
- 1/2 tbsp of Gram dhal
- A pinch of Asafoetida / Hing powder
Roast till the dhal turns slightly brown.
To that, add 1no of roughly chopped ONIONS and 1″ piece of GINGER. Sauté well till the onions turn translucent.
Add 4-5 nos of DRY RED CHILIES and 1 no of Roughly Chopped TOMATOES.
Sauté till the tomatoes turn mushy.
Now Add 1 no of roughly chopped Ridge Gourd and its peel too.
Once the ridge gourd turns soft, add 8-10 GARLIC and mix well
Add SALT to taste and 1/4 cup of water.
Cover and Cook for 5-7 minutes and take it off heat.
Add 1 tbsp of TAMARIND and 2 tbsp of Grated COCONUT.
Allow it to cool completely and grind to a smooth paste.
Quick and easy RIDGE GOURD CHUTNEY is ready. Enjoy with rice, idli and dosa!

The Method (with Photos):

While preparing the ridge gourd, remove the rough edges of the ridge gourd. We can use the peel that is soft. So wash the peel thoroughly and set it aside.
In a pan, add 2 tbsp of OIL

Once the oil is heated, add

1 tsp of Mustard seeds
1 tsp of Urad Dhal
1/2 tbsp of Gram dhal
A pinch of Asafoetida / Hing powder

Roast till the dhal turns slightly brown.

To that, add 1no of roughly chopped ONIONS and 1″ piece of GINGER. Sauté well till the onions turn translucent.
Add 4-5 nos of DRY RED CHILIES and 1 no of Roughly Chopped TOMATOES.