Thogayals are handy chutneys/accompaniments that can be used along with rice, rotis, and even dosas and idlis. They are a good ‘chakhna’ for rice gruel/kanji also. Ridge gourd may sound like a very unusual vegetable for a chutney. But, believe me, this tastes so good and you will love it.
Ridge gourd deskinned and cut into piece – 3 cups
Urid dal – 3 tsbp
Whole dry red chilies – 5-6
Tamarind – 1 marble size
Asafetida – 1/4 tsp
Salt as needed
Grated coconut – 2 tbsp
Cooking oil – 1/2 tsp
Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 1-1/2 cups
Wash the ridge gourd thoroughly and remove the hard green skin. It is okay if small portions of the green skin remains. Cut it into long strips and then chop roughly into smaller pieces.
Place an iron wok on fire and add a oil. Add urad dal, whole dry red chilies broken into pieces, and asafetida and roast in a medium flame until urad dal changes to golden color. Remove from the pan and keep aside.
Add the chopped ridge gourd pieces into the same iron wok and cook for about 5 mins or so until the ridge gourd pieces turn tender and start oozing water. Turn off the fire and add the tamarind and let it soften in the remaining heat of the wok and lose it’s raw taste. Let it cool.
Use a mixer grinder and pulse the dry ingredients (roasted urad dal, red chilies, asafetida, and grated coconut) first to a smooth powder. Add the sauteed ridge gourd, tamarind, and salt and grind to a smooth paste. You may not need to add water while grinding as the ridge gourd has some water content. Serve along with rice or roti.
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