Ridge Gourd (Nethi Beerakaaya) Chutney

1 nethi beerakaaya or Ridge Gourd – Cut into medium size pieces and wash it (do not peel the skin)
15-20 green chillis (as per your spice levels)
½-1 bunch of coriander (Adjust to the size of Ridge gourd)
2 tbsps cooking oil
2 garlic pods
1 tbsp split urad dal
1 tsp cumin seeds (jeera)
1 tsp dhaniyalu (coriander seeds)
¼ spoon fenugreek seeds
Salt to taste
1 small lime sized tamarind
1 tsp cooking oil
¼ onion – Finely chopped


Heat 1 tbsps of cooking oil in a pan.  
On low flame fry urad dall till the dal turns light gold/red in color.
Add jeera, coriander, fenugreek seeds and fry for a few seconds (about 30 secs).
Add Ridge Gourd pieces and green chillies and fry for about 10min.
Now add coriander and tamarind and fry for 2 more min. Now Turn off the flame and set aside to cool.
In the mixie jar, grind 2 garlic pods and salt coarsely. And add the mixture and grind it coarsely.
Transfer the chutney from the mixie jar into a dish and add chopped onions and serve with hot rice and ghee. Believe me it tastes heavenly! Stays fresh for a week!

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