Ridge Gourd Chutney/Heere Kayi Chutney

• active time: 15 minutes
• total time: 25 minutes

Ingredients

Ridge courd/heere kayi- 1 medium sized

Grated coconut- 4 to 5 tsp

Red chillies (byadagi- 2 nos)

Urad dal/Split black gram- 1 tsp

Tamarind- A very small gooseberry size

Jaggery- A very small gooseberry size

Salt- 3/4 tsp

Curry leaves- 3 nos

Oil- 1 tsp

Mustard seeds- 1/2 tsp

Urad dal- 1/2 tsp

Red chilly- 1 no.

Curry leaves- 2 nos

Oil- 1 tsp

Directions

Preparation

Wash and scrap the ridges from ridge gourd. Cut it in to pieces.

Method

In a vessel add the ridge gourd pieces and little water just to cover pieces. Cook it in medium flame till the ridge gourd becomes tender. Let it cool and keep aside.

In a frying pan add a tea spoon of coconut oil, urad dal, red chillies and curry leaves. Fry all these on medium flame till urad dal turns brown.

In a mixer add grated coconut, tamarind, jaggery, salt, all fried spices from step 2 and grind them finely. Then add cooked ridge gourd to the same and grind it coarsely.

Heat a tampering pan, add a tea spoon of coconut oil, add mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter, switch off the flame and tamper on to chutney. Ridge gourd chutney/Heere Kayi chutney is ready to serve. This is simply superb with ghee topped hot rice, Dosa and Idly.

Note:

Ridge gourd must be tender for this dish.

Check the taste while cutting the vegetable, some times tender ridge gourd tastes bitter. Chutney too may taste bitter.

While cooking ridge gourd pieces, do not add too much water as the vegetable too ooze out water.

Other chutney recipes

Tomato chutney

Horse gram chutney

Nutrition

• Serving Size: 3 g