Ridge gourd chutney with shallots and garlic

 Ingredients

ridge gourd peeled and chopped 1 cup

shallots  10 ( optional) chopped

garlic 2 pearls chopped 

green chilies 2-3 as per taste

mustard seeds  1/2 tsp

urad dal 1 tbsp

hing little

tamarind small marble size

salt to taste

oil 1 tbsp

Method

in a pan/ kadai heat oil, add mustard seeds, once it crackles add urad dal fry till dal is golden

add chopped shallots/ sambar onion, garlic, green chilies, fry adding little salt and hing

once onions are light brown, put this mixture in a mixer jar on which you add tamarind down first, as the masala is hot, it will help to grind tamarind easily

in the same pan/ kadai add  peeled and chopped ridge gourd with little water, cover to let it cook till soft, about 3 minutes, you can even cook this in the microwave

grind the dal mixture till powdered, add the ridge gourd, salt to taste and grind adding wee bit water is needed to a fine paste. Check for salt and chilies, if need be you may add more chilies to taste.

This chutney goes well with hot rice and ghee, roti, idli, dosa, vada, spread it on toast.

As I'm recovering from fever, lost my taste buds due to antibiotic course. Wanted something which will satisfy my taste buds, this chutney was a great delight for me to eat with hot rice and ghee in the afternoon. Took it at night to have with roti/ phulka . My friends also liked the taste.

As one can't finish it in a day, you can keep it in the fridge to last for 4-5 days minimum.

 

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