Ridgegourd Peel Chutney

Ridgegourd Peel Chutney - Deepthi Prabhu

Ingredients
2 medium sized ridge gourds, washed and chopped into pieces with skin
1/2 cup chopped coriander leaves
3 green chillis, chop into big pieces (adjust)
1 tbsp bengal gram/senaga pappu/chana dal
1 tsp split gram dal/minappa pappu
1/4 tsp cumin seeds
1/2 tbsp sesame seeds/nuvullu/til
1 1/2 tbsps lemon juice
2-3 tsps oil

For seasoning/poppu/tadka:
1/2 tsp mustard seeds
pinch cumin seeds (optional)
1-2 dry red chillis
big pinch asafoetida/inguva/hing (optional)
few fresh curry leaves
1/2 tsp oil

Method
1 Heat a tsp of oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and stir fry for a few seconds till the dals turn red. Remove and keep aside.
2In the same vessel, add sesame seeds and fry on medium heat for 2-3 mts. Remove and keep aside.
3In the same vessel, add the green chillis and coriander leaves and fry on medium heat for 3 mts, stirring constantly. Remove from pan and cool.
4 In the same pan, add another tsp of oil, add the chopped ridge gourd pieces and stir fry for 4-5 mts till the rawness of the vegetable goes. Remove and cool.
5 Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients along with lemon juice and salt and grind to a coarse paste.
6 Heat a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.
7 Pour the seasoning over the ground pachadi and serve with hot rice.