Ridge gourd Chutney / Peerkangai Chutney

                   Peerkangai or Ridge gourd chutney is very easy to make.It is very well go with idly, dosa and you can eat side dish for rice also. I always try to make a different chutney with different vegetables. Because kids not like to eat the vegetables. But this is the easiest way  feed vegetables to them.So you can try as well for a change.

Peerkangai Chutney

Preparation time: 10 min

Cooking time: 10 min

Ingredients needed

Ridge gourd  - 250 grams

Hing - 1/4 tsp

Green chilies -4

Tamarind - small marble size

oil - 1 tsp

Ridge gourd -250 grams

Urad dal - 2 tsp

To temper:

Mustard  - 1/2 tsp

Urad dal - 1 tsp

Curry leaves - 1 spring

Preparation

Peel the skin of the ridge gourd and cut into the small pieces.Cut onions into the small pieces and slit green chilies.

Heat a pan with tsp of oil and then add urad dal. After urad dal turns to brown and then add garlic and tamarind.

After that add hing and chopped onions.Fry onion till transparent along with green chilies. 

Add the chopped  ridge gourd and sprinkle some salt then mix well. Fry until the ridge gourd softens, gets cooked and reduce in volume.Cool completely ,then transfer into the blender and grind smoothly.

After that temper with mustard, urad dal and curry leaves and mix well.

Note-

• If you want add the coriander leave also it gives nice flavor.
• Instead of green chilies, you can add red chilies also.