Ridge gourd Thogayal / Ridge gourd Cilantro Chutney

Ridge gourd-cilantro-cumin-coconut were the four main ingredients for this delicious Thogayal. It turned out awesome n such a delicious accompaniment for rice. I love this thogayal, often make this with ridge gourd instead of curry, pulao, chutney, Stir Fry form. We had this Thogayal for our lunch along with rice, Brinjal Roast & Paruppu Rasam. This goes well with curd rice also it tasted so so yummy...do give it a try, sure u will love it. Now to the recipe.

Ingredients

1. Ridge gourd   2 cups (peeled n roughly chopped)
2. Cilantro    1 small bunch or 1/2 cup tightly packed
3. Green chilies    5-6 no.s ( i like it bit spicy, adjust to your taste)
4. Coconut    1/4 cup or less
5. Cumin seeds   1 tsp
6. Urad dal    2 tbsp
7. Tamarind    1" piece
8. Salt      to taste
9. Oil   2 tsp

To Temper

1. Oil     1-2 tsp
2. Mustard seeds   1/2 tsp
3. Urad dal   1/2 tsp
4. Hing    1/8 tsp
5. Curry leaves   1 sprig

Method

• Wash n peel Ridge gourd and cut into small pieces.
• Wash cilantro/coriander leaves, trim stem edges and roughly chop it and keep aside.
• Heat 1/2 tsp oil, roast cumin seeds n urad dal till it turns light golden color and keep aside.
• In the same pan add remaning 1 and 1/2 tsp oil and add chopped ridge gourd,green chili,tamarind and saute for 3-4 minutes or until ridge gourd turns lightly tender n shrink.
• Then add cilantro give it a stir and after few seconds turn off the stove and allow this mixture to cool down.
• After that, take a blender first blend roasted dal n cumin seeds for few seconds and then add ridge gourd-cilantro mixture, add enough salt n little water and blend it to a fine coarse paste.
• For tempering:heat oil in a tempering pan, add mustard seeds wait till it pop up, add urad dal n hing fry till golden brown and add curry leaves n turn off the stove.
• Transfer Thogayal to a serving bowl and add the tempering to it.
• That's it Tasty Ridge gourd Thogayal Ready. Serve With Hot Plain rice n ghee.

Notes:
Do not fry cilantro for long time, just saute for less than a minute other wise your chutney will turn bitter.