As I shared in my last post, ridge gourd is one vegetable which can be used both in and out. A Delicious curry with the body and yet another yummy spicy chutney with the skin.
Growing up this was one of my favourite chutney/pachadi..My granny knew how much i cherished this chutney , so she use to preserve the skin and make the chutney for me..to enjoy it with plain hot rice and ghee/oil and the best accompaniment for this is a piece of raw onion. A first serve of rice will be done in a jiffy..
Skin of 2 or 3 Ridge gourds /Beerapottu (cut into small pieces)
1 tbsp - oil
1 tbsp - Channa dhal
1 tbsp - Urad dhal
1 tsp - Cumin seeds
1 tsp - Coriander seeds
3-5 - Red chillies
4 -5 Garlic pods
Tamarind - A big marble size soaked in little water to soften.
Salt to taste
Water enough to grind into chutney.
Stir Fry the ridge gourd pieces in oil for 2 - 3 mins and keep aside.
In the same vessel, now fry the all the remaining dry ingredients.
Remove from heat and let cool. Once the fried ingredients are cooled grind them to a coarse powder.
Now add the ridge gourd skin, soaked tamarind, salt and enough water and grind thoroughly till all the ingredients mix well and chutney is almost smooth.
Serve with either plain rice or have it as a side for rice with sambar.