Ridge Gourd Chutney

1 Ridge gourd (Peerkangai)
2 Green chillis
1 handful of curry leaves
1 Red chilli
4 pods of garlic
1 tbsp Urad dal
1 tsp mustard
1 tbsp cumminseeds
Tamarind, marble size
Salt 1tsp
1 tbsp oil

Method:

Peel the ridge gourd scraping it, keeping a little of the under layer of the skin and chop into small pieces..
Heat 1btsp oil and put in the mustard and fry till it pops. Add the urad dal, cumminseeds, red chilli and fry till pink. Take these ingredients out with a long spoon and keep aside.
In the same oil, add the curry leaves, green chillis and fry.
Add the chopped garlic and ridgegourd. Stir now and then, covering with a lid to cook in its own juice.
Cool it.
In a mixer bowl put in the dry ingredients kept aside and grind for a minute till coarsely done.
Add the cooled vegetable and grind further till it is a coarse paste.
In a pan heat 1 tsp oil. Put in 1/2 tsp mustard. When it pops add a pinch of hing and a few curry leaves. Pour over the chutney.
Serve with plain rice and ghee to be mixed and eaten as a main course in place of sambar.
Or, serve with curd rice as a side dish.