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Recipe for Ridge Gourd Chutney
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
- Ridge gourd/heere kayi- 1 medium sized
- Grated coconut- 4 to 5 tsp
- Green chillies- 1 no.
- Tamarind- A very small gooseberry size
- Salt- 3/4 tsp
- Oil- 1 tbsp
- Mustard seeds- 1/2 tsp
- Urad dal- 1/2 tsp
- Red chilly- 1 no.
- Curry leaves- 2 nos
- Oil- 1 tsp
Wash and scrap the ridges from ridge gourd. Cut it in to pieces.
In a vessel add the ridge gourd pieces and just enough water to cover the pieces. Cook it in medium flame till the ridge gourd becomes tender. Let it cool and keep aside.
In a mixer add grated coconut, tamarind, cumin seeds, green chillies, salt and grind them finely. Then add cooked ridge gourd to the same and grind it coarsely.
Heat a tampering pan, add a tea spoon of coconut oil, add mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter, switch off the flame and tamper on to chutney. Ridge gourd chutney/Heere Kayi chutney version 2 is ready to serve. This is simply superb with ghee topped hot rice, Dosa and Idly.
Choose tender ridge gourd for this chutney which yields the best taste.
Check the taste while cutting the vegetable, some times tender ridge gourd tastes bitter. In that case chutney too may taste bitter.
While cooking ridge gourd pieces, do not add too much water as the vegetable too ooze out water.