Ingredients :
- Ridge gourd peel (chopped into small pieces)– 2 cups
- If taking turai flesh then use 1.5 cup of thinly chopped turai after peeling
- Urad dal – 2 tbsp
- Green Chilly – 2 ( as per your spice levels)
- Fresh grated coconut – 3 tbsp
- Tamarind – 1 small lemon size
- Coriander leaves – ¼ cup chopped
- Salt to taste
- 2/3 tsp oil
- For tadka
- Oil 1 tsp
- Mustard 1 tsp
How to make:
- Take oil in a pan. Add the urad dal. Roast till light brown. Now add all the rest of the ingredients except coconut i.e. turai peel, green chilly, tamarind, coriander leaves and salt. Fry it well till the peel is cooked. This should take about 7/8 minutes depending on how fresh your peel is. Once done, switch off the flame, add the coconut and give it a quick stir. Cool completely. Transfer to a mixer jar and grind with very little water. I like it a bit coarse but you could grind smoothly.
- Temper with mustard. The chutney is ready to be served either as a side dish with roti or rice or even with dosas