Ridge gourd chutney

Name: Ridge gourd chutney
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 cups ridge gourd, peeled, julienned; 1 tablespoon sesame seed oil; 1 tablespoon Mustard seeds; 1 tablespoon Cumin seeds; 2 tablespoon coriander seeds; 1/4 teaspoonTurmeric powder; 1 tablespoon Fenugreek seeds; 1 tablespoon urad; 1 tablespoon chana; 1 tablespoon Curry leaves; 4 dried Chilies; Pinch asafetida powder; 2 inches Ginger peeled, chopped; 4 cloves Garlic peeled, chopped; 1 tablespoon Tamarind paste; Required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

Ridge gourd hasplenty of fiber, rich in minerals-iron, vitamin C. Leaves, fruits, flowers can all be cooked. The veggie boosts immunity, energy, blood purification, causes fat and weight loss, prevents constipation
Simple recipe. Tasty and nutritious. #GA #ridge gourd

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

4 cupsridge gourd, peeled, julienned
1 tablespoonsesame seed oil
1 tablespoonMustard seeds
1 tablespoonCumin seeds
2 tablespooncoriander seeds
1/4teaspoonTurmeric powder
1 tablespoonFenugreek seeds
1 tablespoonurad
1 tablespoonchana
1 tablespoonCurry leaves
4dried Chilies
Pinchasafetida powder
2 inchesGinger peeled, chopped
4 clovesGarlic peeled, chopped
1 tablespoonTamarind paste
Required Salt

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Steps

30 mins

1

Make a checklist. keep all ingredients within reach
2

.Make a checklist. keep all ingredients within reach
3

Over medium heat, In a heavy-bottomed pan, fry mustard seeds, cumin seeds, fenugreek seeds, coriander seeds, chilies, garlic in a little oil. Soak the fried iems in water for 10 minutes.
4

In a heavy-bottomed pan over medium heat, fry the ridge gourd pieces with curry leaves in a little oil until the raw smell goes away - 5 minutes. Add turmeric powder, turn off the heat; let cool
5

First, blend the soaked items in a blender. Add the cooked rige gourd pieces, ginger, curry leaves and tamarind and blend. Add salt and mix. A delicious chutney is ready. Transfer to a serving bowl.
Serve with rice, dosa, uppuma or Adai.

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Lakshmi Sridharan Ph D @cook_19872338

on May 07, 2025 00:29

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography