### TranslatedIngredients: 2 Ridge Gourd (Turai/ Peerkangai),3 Green Chillies,8 Curry leaves,1 teaspoon Tamarind - seedless,1 tablespoon Chana dal (Bengal Gram Dal),1/2 teaspoon Mustard seeds,1/2 teaspoon Methi Seeds (Fenugreek Seeds),3 Dry Red Chillies,1/4 teaspoon Turmeric powder (Haldi),2 tablespoon Sunflower Oil,Salt - as per taste ### PrepTimeInMins: 5 ### CookTimeInMins: 15 ### TotalTimeInMins: 20 ### Servings: 2 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Ridge Gourd Chutney recipe, wash & chop the ridge gourd into small pieces. You can opt to remove the skin if it is too flakey & thick.Heat oil in a heavy-bottomed pan. Add the chana dal & fry it till it changes colour. Remove it into a plate and let it cool.Now in the same pan, add the chopped ridge gourds, curry leaves, green chillies, turmeric powder and salt. Mix it well.Cover it & let it cook for 8-10 minutes till it loses all the water and becomes soft and mushy. Switch off the stove and leave it to cool.Now, in a separate pan add the mustard seeds, fenugreek seeds and dry red chillies & fry them without any oil till they become fragrant & change colour slightly. Once done, add these to a grinder/mixer jar &Once done, add these to a grinder/mixer jar & grind to a fine powder. You can make this powder in an excess amount and store it. It can be used in lots of curries, chutneys etc to add that extra zing. Add the cooled chana dal & ridge gourd pieces to the same jar & blitz it till you get a smooth consistency.Serve Ridge Gourd Chutney along with Rava Idli or Ghee Masala Dosa for a weekday breakfast.
