Ridgegourd Chutney

This is again my mom's speciality. It's a simple recipe that tastes very delicious. When i was pregnant with my first child, i remembered this chutney one day and started craving for it. I didn't know what Peerkangai was called in English, nor did i know how a peerkangai looked as i've only seen the end product. Only if someone enters the kitchen to help their mom, they will know what things look like before they are cooked, right? :-) Somehow i managed to find out that it is called Ridgegourd and i searched in google and got a picture of it, sent it to my dad and got confirmation from him and then bought it from the market. After all the efforts, i was really apprehensive to taste it, but luckily it turned out to be good and tasted close to my mom's. Thank Heavens! :-)

Ingredients :
Ridgegourd - (1 Peeled and cut)
(In US, it is big and i doubt that they will be as big anywhere else)
Channadaal - 2 spoons
Urad daal - 2 spoons
Cilantro - 1/2 bunch (optional)
Redchillies - 3
Salt to taste
Mustard seeds, hing and curryleaves for seasoning.

Tamarind paste - 1/2 spoon

Method :
Heat little oil and pop mustard seeds. Add hing, curry leaves, redchillies, urad daal, channadaal and fry till the daals are golden brown. Add the chopped cilantro and fry for few seconds. Add the cut ridgegourd pieces and saute till they are little brownish. Turn off the stove and let it cool and add tamarind paste and grind it.

It's usually taken with Idli / Dosa, but tastes great when you mix it with Rice and Ghee.

I am sending this to Ramya's Chutney Mania.