Among the chutney types peerkanga or ridge gourd is very common chutney and is often served at all restaurants that offer dosa or idli on their menu. Peerkanga is a tricky vegetable because it can taste bitter at times. So please be very careful in picking them. I always pick the thinner ones and it has worked well for me. In case you are unsure please taste a bit before you start cooking with it. This recipe is delicious and different from other peerkanga chutney's because it uses tomatillo as a substitute for tamarind. Here is how I prepared the chutney.
Gadgets:
Bender
Measuring Cups and Spoons
Heavy bottom Pan
Spatula
Cutting Board
Knife
Peeler
Ingredients:
Ridge Gourd - 2 medium size
Onion - 1 roughly chopped
Tomatillo - 1 lemon size
Cilantro - 1/4 cup
Red chilies - 1 big ( add more for spice)
Udad Dal - 3 tbsp
Channa Dal - 3 tbsp
Asafoetida - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Preparation:
1. Using a peeler and remove the skin of the ridge gourds. and cut into small chunky pieces.
2. Heat the pan with 1 tsp oil and when ready add mustard seeds, allow it to pop. Remove and transfer it in a bowl, and place the pan back on the stove. Add some oil and reheat.
3.Add chilies, udad and channa dal and roast it until golden brown.
3. Add chopped onions and saute until the onions lightly soften. Add the ridge gourd and tomatillo
and cook until they get soft.
4. Allow to cool and transfer to a blender. Add cilantro and blend into a paste.
5. Transfer to a bowl and ass the mustard seeds garnish on the top. Mix and serve it with idli or dosai.
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