Ridgegaurd Tomato pachadi (chutney)

Ingredients:

• Ridge Gourd – 1 large
• Tomatoes – 3
• Green Chilies – 4
• Red Chilies – 2
• Mustard Seeds – 1 1/2tsps
• Fenugreek Seeds – 1/4tsp
• Black Gram – 3tsps
• Tamarind (size of small marble)
• Salt To Taste
• Turmeric Powder – 1/4tsp
• Coriander For Garnishing
• Asafoetida – A Pinch
• Oil – 7tsps

Method:

1. Wash all the vegetables. Cut ridge gourd into small pieces. Do not peel the skin. Add half of salt and turmeric powder to these pieces and keep aside.
2.  Cut tomatoes also into small pieces. Add the remaining half of salt and turmeric power to these pieces and also keep aside.
3. Cut green and red chillies into small pieces.

4. Chop coriander finely and keep aside.
5. Heat a pan and add oil to it. When oil is hot add black gram and fenugreek seeds. Fry them for a while till they change color. When the seeds become light brown in color add mustard seeds and fry till they splutter. Then add asafoetida, green chilies and red chilies and fry well. When the chilies get fried well in oil they won’t be that hot. Strain this mixture through a strainer and remove the oil.
6. Take that oil back to the pan and add the ridge gourd pieces and mix well. Cook covered on low heat till the pieces are soft. As we have added salt it oozes water and the vegetables get cooked—and because of the oil they get fried. When the ridge gourd pieces are cooked take them out from the pan and keep separately to cool.
7. Then to the same pan add tomato pieces along with salt and turmeric powder. Cook covered till tomatoes are soft. Keep them also aside for few minutes to cool down.
8.  Take the seasoning ingredients into a mixie jar and add a small piece of tamarind to it. When you are using country tomatoes then we can omit this tamarind as those tomatoes will be sour. If using hybrid variety tomatoes add this small piece of tamarind. Add some portion of the cooked tomatoes to this and make it into a paste.
9.  Also make a coarse paste of the remaining tomatoes and the ridge gourd pieces. Mix all these pastes and some coriander. Transfer this to a serving bowl. Garnish with the remaining coriander and serve.

Note:

1.         Do not throw away the peel of gourd. Grind them along with other masala ingredients and use it in any gravy dishes. As all vitamins lie just beneath the skins.