Wash and Remove the thick wire from the skin and peel the skin, cut into small pieces.

In a pan roast the urad dhal and red chill without oil until golden brown.

Remove and keep. In the same pan fry the ridge gourd skin until become soft, put off fire. Now add small onion also. Mix and keep.

Now put altogether in a mixi jar, add salt and tamarind, and 6tbsp water and grind into a paste.

Your tasty chutney is now ready.

Don't throw ridge gourd skin when you make subji. Use the skin to make chutney. It will go with dosa, oddly, and sambar rice also.