### TranslatedIngredients: 1 cup gourd - cut with peel, 2 tomatoes, 2 green chilies, salt - as per taste, 1 teaspoon turmeric powder, 2 tablespoons oil, 1 teaspoon mustard, 1 teaspoon fenugreek seeds, 1 teaspoon white urad Lentils, 10 dry red chillies, 1/2 teaspoon asafoetida, 2 sprig of green coriander, 1 teaspoon tamarind paste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 6 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make gourd peel chutney, first heat oil in a pan. Add mustard seeds, fenugreek seeds and urad dal. After 10 seconds, add dry red chillies and asafoetida. Turn off the gas after 20 seconds. Tadka is ready for your sauce. Add some more oil to the same pan. Add green chili, green coriander, tomatoes and gourd to it. Add salt, turmeric powder and some water and cook until the gourd becomes soft. After cooking, turn off the gas and allow it to cool. After cooling, pour this mixture into the mixer grinder. Now add half of the tempering mixture and tamarind. Add some water and grind it. Take it out in a bowl. Add the remaining tempering and mix it. Serve Serve gourd peel chutney with spinach dal, sev tomato vegetable and phulka for dinner.