Made this tangy, spicy chutney as part of lunch today - great side accompaniment to the meal.
What you would need:
Ridge Gourd - 2 large
Mustard and Cumin seeds - 1/2 teaspoon each
Green Chilies - 3
Turmeric - 1/4 tsp
Asafetida - Pinch
Roasted chickpeas - 2 Tbsp
Black split gram (Urad Dal) - 2 Tbsp
Refined Oil (I ran out of this so used Olive oil instead)
Tamarind Pulp - 1/2 cup (To get this soak a marble sized tamarind in water and extract pulp)
Salt to taste
Prep:
Heat Oil, add the mustard and cumin seeds, when they begin popping add the roasted chickpeas and black split gram. Once all these ingredients take a golden hue, add the chopped ridge gourd and turmeric. Cover with a lid and cook in low flame till the gourd is cooked. (You will need to periodically stir to ensure uniform cooking).
Once the gourd is cooked, turn off the heat and sprinkle salt to taste and mix, allow this to cool.
Grind the cooled cooked gourd along with the tamarind pulp.
The super yummy and tangy ridge gourd chutney is ready :). I like to eat this with rice, rotis and dosa's.
Many variations of the same can be tried:
1. Add a small eggplant chopped along with the ridge gourd while cooking
2. Add tomatoes while cooking the gourd
3. Replace the green chilies with dry red ones
4. Roasted peanuts when added while grinding the veggies also renders a unique taste
Try the basic recipe and do share if you tried any twist in it :). Cheers.
What you would need:
Ridge Gourd - 2 large
Mustard and Cumin seeds - 1/2 teaspoon each
Green Chilies - 3
Turmeric - 1/4 tsp
Asafetida - Pinch
Roasted chickpeas - 2 Tbsp
Black split gram (Urad Dal) - 2 Tbsp
Refined Oil (I ran out of this so used Olive oil instead)
Tamarind Pulp - 1/2 cup (To get this soak a marble sized tamarind in water and extract pulp)
Salt to taste
Prep:
Heat Oil, add the mustard and cumin seeds, when they begin popping add the roasted chickpeas and black split gram. Once all these ingredients take a golden hue, add the chopped ridge gourd and turmeric. Cover with a lid and cook in low flame till the gourd is cooked. (You will need to periodically stir to ensure uniform cooking).
Once the gourd is cooked, turn off the heat and sprinkle salt to taste and mix, allow this to cool.
Grind the cooled cooked gourd along with the tamarind pulp.
The super yummy and tangy ridge gourd chutney is ready :). I like to eat this with rice, rotis and dosa's.
Many variations of the same can be tried:
1. Add a small eggplant chopped along with the ridge gourd while cooking
2. Add tomatoes while cooking the gourd
3. Replace the green chilies with dry red ones
4. Roasted peanuts when added while grinding the veggies also renders a unique taste
Try the basic recipe and do share if you tried any twist in it :). Cheers.
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