Any chutney whose main ingredient is a vegetable is known by the name hulisoppu in Kannada and pachchadi in Telugu. These kind of chutneys are very popular in Southern India and are generally paired with steamed rice and ragi mudde. They may also be served with Indian flat breads chapathi and roti.
So here is how ridge gourd chutney is prepared.
- Ease - very easy.
- Preparation time - 10 min
- Cooking time 15 min
- Ridge gourd - 1 big (200 gms)
- Grated coconut - 1 cup
- Green chillies - 4-5 (depending on the spiciness)
- Coriander - 2 sprigs
- Curry leaves - 2 sprigs
- Methi (fenugreek) - 1/2 spoon
- Sesame seeds - 1 spoon ful
- Asafoetida - 1 big grain
- salt to taste
- Oil of choice - 1 spoon for seasoning
- Coriander seeds (I have not added)
- Wash and cut ridge gourd as shown and keep aside
- Heat oil in a wok and fry hing till it pops, methi and coriander till aroma wafts, and sesame seeds till crackle adding one after the other in that order on a low fire
- Add green chillies and coriander and toss for a few seconds
- Remove all the above and keep aside
- Now heat a spoon of oil in the same wok, add mustard let it crackle, add curry leaves and keep aside
- Add cut ridge gourd to the wok stir fry for 2 minutes.
- Add very little water and cook till tender after adding salt to taste.
- Grind all the fried ingredients with coconut to a coarse paste with 1-2 spoons of water.
- Add cooked ridge gourd and grind for a second - do not let gourd become a paste
- Add seasoning that is kept aside and mix gently
- If you need tangy taste, you can add 1/2 a spoon tamarind extract/lemon juice
- Ridge gourd is very rich in dietary fibre and this chutney is packed with fibre