The chutney is made with ridge gourd peel, lentils and greens. The skin of ridge gourd has lot of nutrients like various antioxidants, Vitamin A, Vitamin B5, Vitamin C, magnesium and dietary fiber. The addition of fresh greens ensure abundance of chlorophyll. This nice tangy chutney goes well with idli, dosa, chapathi and rice as well.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
- Peels of ridge gourd 2
- Green chillies 2
- Red chilli 1
- Urad dal 1 tsp
- Moong dal 1 tsp
- Tamarind to taste
- Curry leaves 6-8
- Salt to taste
- Asafoetida a pinch
- Oil 1 tsp
- Cumin 1 tsp
- Coconut, scraped 1 tbsp
- Take oil in a pan, add cumin seeds, let it crackle, add urad dal, moong dal, green chillies, curry leaves, roast for few seconds.
- Add red chilli and hing together with ridge gourd peels, roast them for 2 minutes, add tamarind and again roast for a minute. Switch off the flame.
- Add coconut and roast till they turn light brown. Heat of the pan is enough for frying the coconut.
- Allow them to cool.
- Add some water if it looks dry and grind them in a mixer.
- Please Note:
1.Take only peels of fresh ridge gourd.
2.Always keep the flame on lower side, it will avoid burning of the food items.
3.Take fresh curry leaves. You will get nice aroma of the chutney.