Ridge gourd is called as peechinga in Malayalam, peerkankai in tamil and torai in Hindi. Usually, I make curries with ridge gourd but today, I have tried making chutney with ridge gourd. This will be a twist to normal onion, coconut or tomato chutney’s and will taste extremely good. Back home, mom never buy ridge gourd, I don’t know why. Still I think why would a person avoid such a healthy vegetable which is rich in dietary fibre, and includes all the vital elements like vitamin C, zinc, iron, riboflavin, magnesium, thiamin and traces of other minerals. It contains less cholestrol, saturated fat, and calories that help in weight loss. It also contains insulin like peptides and alkaloids, which help to reduce blood sugar.
Apart from all these health benefits one main thing to be noted while buying ridge gourd is that you should buy tender veggie. The mature ones are fibrous in nature and won’t taste good in any form. Click here for other chutney varieties. Now to the recipe..
|ridge gourd / peechinga||2 cups (chopped)|
|shallots / cheriya ulli||8 – 10|
|mint leaves||one handful|
|mustard seeds||1/4 teaspoon|
|urud dal||1/4 teaspoon|
|hing / kayam||a pinch|
1. Peel the skin from ridge gourd and chop it into pieces. Keep it separately.
2. In a pan heat one teaspoon of oil, add chopped shallots, saute for a few seconds. Then add green chillies, again saute for a few seconds.
3. Then add mint leaves and saute again for few more seconds and then add chopped ridge gourd piecces. Saute nicely. Add salt. Don’t add water as the . Mix well and cook covered for 4 – 5 minutes until ridge gourd gets softened and get reduced in volume. Turn off the stove and allow it to cool.
4. In a mixer jar, add the sauteed ridge gourd pieces, tamarind, grated coconut and salt. Grind it well without adding water. Keep it aside.
5. In another pan, heat oil, splutter mustard seeds. Then add urud dal, hing and curry leaves, saute for a few seconds. Add it to the chutney.
6. Your chutney is ready to be served. This can be served with idly / dosa.
1. Always use tender ridge gourd to make this chutney.
2. You can also use coriander leaves instead of mint leaves.
If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter. All you have to do is click the corresponding button given below. This will keep me motivated.
Enjoy cooking and serving