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
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.