Makes about 4 cups
- Fry the following in little oil for couple of minutes & grind to a fine paste along with a goose berry size tamarind : 3tsp of urid dhal, 1tsp of cumin seeds, 1tsp of mustard seeds, 2 red chillies, 1 green chilly, a pinch of hing, 1 garlic, 1/4tsp of methi seeds
- In the same pan add 1tsp of oil and fry 1 medium finely chopped red onion until it browns
- Add little salt (like half the intended salt quantity as you will add the rest to the veges while frying them) and little turmeric to onion as you fry
- Add the onion to the ground masala and grind again to a fine paste and set aside
- In the same pan, add 2tsp of oil again and fry finely chopped ridge gourd (with skin) until the veg turns little soft (like 1 long ridge gourd..)
- Add little salt to the veges and cover and cook until the veges are done
- The veges will leave a lot of water just stir occasionally until most of the water evaporates (I know you may loose some nutrition in the process.. :( ..)
- Now grind the veges separately to a fine paste and mix it with the onion-masala paste
- You may season the chutney again with mustards, curry leaves, red chillies or serve as is
- Serve fresh or chilled with Dosa, Chapathi or plain rice
- This is a nice chutney alternative for people who like to avoid coconutsin chutney but desire the same consistency
- Another variation of this chutney is to fry 1 medium size tomato in oil and grind it along with the onion. In that case you may need to forego tamarind or use it very sparingly.
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