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I have already posted ridge gourd chutney version 1 in which you need to fry some spices. In this version of chutney no frying of spices required. So when you don’t have enough time then ridge gourd chutney version 2 is preferred. Here goes ridge gourd/heere kai chutney version 2.

Print Recipe

Ridge Gourd Chutney /Heere Kayi Chutney Version 2

Prep Time15

Cook Time10

Total Time25

Author: Sumana

Ingredients

Ridge gourd/heere kayi- 1 medium sized
Grated coconut- 4 to 5 tsp
Green chillies- 1 no.
Tamarind- A very small gooseberry size
Salt- 3/4 tsp
Oil- 1 tbsp

Seasoning ingredients

Mustard seeds- 1/2 tsp
Urad dal- 1/2 tsp
Red chilly- 1 no.
Curry leaves- 2 nos
Oil- 1 tsp

Instructions

Preparation

Wash and scrap the ridges from ridge gourd. Cut it in to pieces.

Method

In a vessel add the ridge gourd pieces and just enough water to cover the pieces. Cook it in medium flame till the ridge gourd becomes tender. Let it cool and keep aside.
In a mixer add grated coconut, tamarind, cumin seeds, green chillies, salt and grind them finely. Then add cooked ridge gourd to the same and grind it coarsely.
Heat a tampering pan, add a tea spoon of coconut oil, add mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter, switch off the flame and tamper on to chutney. Ridge gourd chutney/Heere Kayi chutney version 2 is ready to serve. This is simply superb with ghee topped hot rice, Dosa and Idly.

Note:

Choose tender ridge gourd for this chutney which yields the best taste.
Check the taste while cutting the vegetable, some times tender ridge gourd tastes bitter. In that case chutney too may taste bitter.
While cooking ridge gourd pieces, do not add too much water as the vegetable too ooze out water.

Meet you all with one more interesting Udupi recipe. Till then bye.