Ingredients :Ridge Gourd : 1
Tomato : 1 big sized
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Fenugreek Seeds : 5 seeds
Dry Red Chillies : 4 to 6
Oil : 2 tsp
Turmeric Powder : 1/4 tsp
Salt to taste
For Seasoning :
Mustard Seeds : 1/2 tsp
Oil : 1 tsp
Few Curry Leaves
A pinch of Hing
Method :Wash, peel and chop the ridge gourd into small pieces and keep aside. Wash and cut the tomato into pieces and set aside. Heat one teaspoon of oil in a frying pan. Add and fry the mustard seeds, chana dal, urad dal and fenugreek seeds to light brown color. Now add the red chillies and switch off the flame. Allow it to cool. Heat one teaspoon of oil in a pan. Add to chopped ridge gourd, chopped tomato, turmeric and little water. Mix well, cover with a lid. Let it cook completely. Grind the roasted spices into a fine powder. Then add the ridge gourd mixture and salt to it and grind it into a smooth or coarse paste. Remove the ridge gourd and tomato chutney onto a bowl. Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds and let them splutter. When the seeds stop popping, add the curry leaves and hing. Fry for few seconds and switch off the flame. Add this popu to the chutney and mix well. Serve with steamed rice or dosa.
