Ridgegourd Chutney

This week long has been very arduous and exhausting, I did make a point that my mornings are going be my stress busting time… It did work, I put my feet up and lighten myself and then by 9 in the morning boom everything came right at me not letting me settle down or loosen up, and then focusing on my cooking kriya was a lil strenuous… Last week when I hit the grocery stores I picked up a ridge gourd, I came back with some bagged veggies to see the ridge gourd missing from the stroller after brawling and wrestling with K I accomplishment the task of bringing it home safe… Oh God, ppl with 2 kids would manage them, but I had difficulty managing K…

For 3 days it lay in the refrigerator untouched, every time I opened the refrigerator thinking what to cook I could see the ridge gourd pleading to be used so I finally made it yesterday a very simple and easy to make chutney I just love the chutney I don’t mind having this chutney even without any accompaniments… Ridge Gourd is called as Beerakaya in Telugu, Peerkankai in Tamil...



Ingredients:

Ridge gourd - 1 large
Onion - 1 medium
Tomato - 2 medium
Long Hots - 3 nos.
Turmeric Powder - a dash
Cumin Seeds - 1/2 tsp
Salt to taste
Cooking Oil - 1 tbsp
Water as needed

Tempering:

Cooking Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1-2 tbsps
Curry Leaves - a few
Red Chillies - 2nos.
Asafoetida - a pinch



Method:

All of us would have done this, crate the outer skin and remove the soft inner seeds too, wash it and chop them into small pieces. In a pan heat Cooking Oil, Cumin seeds when the seeds splutter add the chopped Onions and cook until transparent add the Long Hots and Turmeric Powder, cook until the skin turns golden brown. Drop in the diced Tomatoes cover and cook until soft. Next goes the Ridge gourd cover it until soft. Let it cool and grind it to a paste by adding lil Water if necessary...

After this its the usual drill I mean the tempering part and mix with the ground Chutney...

Serve with: Idli, Dosa or Chappathis

Chutney goes to

Mahimaa's -- 15 Minutes Cooking



I am sending my Khandvi to

Divya Vikram's -- Bookmarked Recipes