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Have some ridge gourd at home? Try this chutney for lunch today; I am sure you won’t regret changing your lunch menu if you had a different plan.
This chutney, called Pachadi in South Indian households, has a simple flavor and is a healthy and comforting dish. Try it with some steaming hot rice and ghee.
Serves: 6
Ingredients:
Ridge Gourd – 2 medium sized
Green Chilies – 5
Vine Tomato – 1
Cooking Oil – 2 teaspoons
Turmeric Powder – 1/4 teaspoon
Salt to taste
Onion – 1 medium
Garlic Cloves – 5
Coriander Leaves – 5 stalks
Dry Roasted Peanuts – 1/3 cup
Dry Roasted Fenugreek Powder – 1/4 teaspoon
Tamarind Extract – 1 tablespoon
Red Chilli Flakes – 2 teaspoons
For Seasoning:
Cooking Oil – 2 teaspoons
Black Gram – 1 teaspoon
Mustard Seeds – 1 teaspoon
Cumin Seeds – 1/2 teaspoon
Curry Leaves – 5 to 6
Dry Red Chilli – 1
Asafoetida Powder – 1/8 teaspoon
Method:
- Remove only the ridges of the gourd using a peeler. Chop the gourd into small pieces.
- Chop green chilies and tomatoes.
- Heat 2 teaspoons oil in a pan.
- Add green chilies, saute for a minute.
- Now add chopped ridge gourd and cook them until they turn soft. Do not add water.Add turmeric powder and salt, mix well.
- Now add chopped vine tomato. Cook until the tomato pieces turn soft and turn off the heat.
- Chop onions, garlic cloves and coriander leaves.
- Take cooked gourd and tomato, chopped onions, garlic cloves and coriander leaves, roasted peanuts, fenugreek powder, tamarind extract, red chili flakes in a blender and pulse a couple of times to get a chunky paste. I prefer using a mortar and pestle as it gives a better texture. Do not add any water.
- In a small pan, heat oil, add black gram, mustard seeds, cumin seeds, curry leaves, dry red chili pieces.
- When the mustard seeds splutter, turn off the heat, add asfoetida powder, mix well and season it on the prepared chutney.
