|1 lb Ridge Gourd||1 tsp Mustard Seeds||Cooking Oil|
|1 tbsp Urad Dal||Til Oil|
|6-8 Dry Red Chillies||Salt|
|1 pinch Hing|
|8-10 Curry Leaves|
|1/2 cup Fresh Dhania|
|3-5 pcs Tamarind|
Wash the ridge gourd and peel the skin off the ridges. The rest of the skin can stay.
Chop into 1 inch cubes.
In a skillet, add 1 tsp of cooking oil and add the urad dal.
Once it is roasted to a golden color, add the dry red chillies, hing and curry leaves.
Add the gourd, salt, tamarind and dhania leaves.
Cook until soft and tender.
Blend this preparation into a thick coarse paste without water.
The water in the vetable should be sufficient to aid the grinding.
Splutter the mustard seeds separately.
Blend the mustard seeds, the vegetable paste and about 1 tbsp of Til oil and serve.
If a little water is added during the grinding process, it still tastes good, but reduces the shelf life of the chutney.
Without water, it can last upto 2-3 weeks in the fridge. With water, about a week to 10 days.