Ingredients
2tsp dry roasted sesame seeds
1 tsp urad dal ( black gram )
1 tsp cumin seeds
1 tsp chana dal ( Bengal gram)
1/2 tsp mustard seeds
1tsp coriander seeds
1 ridge gourd
Small gooseberry size tamarind
Green chili 2-3
2-3 red chili
A hand full of curry leaves
Salt to taste
1/2 tsp turmeric
1 tomato ( optional)
For tempering
1tsp oil
Mustard seeds 1/2 tsp
Urad dal 1 tsp
fenugreek seeds 1 tsp
Asafoetida a pinch
Preparation
Wash the ridge gourd and cut into pieces along with the skin.
In a pan add oil and add the dals- urad, chana, mustard, cumin, coriander seeds, and roast. Once they change color to slightly golden, add red n green chili and curry leaves. Roast till dals are golden and transfer from the pan to the mixer. In the same pan add 1 tsp oil and add the ridge gourd and turmeric and cook till soft. Let it cool. Add the ridge gourd, roasted sesame, tamarind, salt and grind coarsely. Not into a fine paste. You can add a tomato while cooking the ridge gourd and cook it till soft and grind for a tangy taste.
In a pan heat oil for tempering, splutter the mustard seeds. Add urad dal, fenugreek seeds, asafoetida, curry leaves, red chili flakes and add this to the chutney and relish with warm rice.
