Ridge Gourd Chutney | Andhra Style Pachadi

Steps

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1. 1
   Wash two ridge gourds thoroughly and remove the skin, keeping the skin and flesh in separate bowls. Roughly chop the skin and set aside.
   ▶ ≈0:41
2. 2
   In a wide saucepan, heat 1 tbsp oil and add 1 tsp chana dal, 1 tsp urad dal, and 1 tsp coriander seeds. Toast over low heat until golden brown.
   ▶ ≈1:13
3. 3
   Add the chopped ridge gourd flesh and skin together, mix well, and roast for 5 minutes.
   ▶ ≈1:33
4. 4
   Add 1 roughly chopped tomato, 4 green chillies, 5 garlic cloves, 1.5 tsp rock salt, and tamarind bits. Mix well. Since ridge gourd has high water content, no additional water is needed. Cover and cook on low heat for 15 minutes, checking after 10 minutes and continuing for another 5 minutes until excess liquid is reduced.
   ▶ ≈2:02
5. 5
   Turn off heat and let the mixture cool completely. Transfer to a blender and pulse until you reach the desired chutney consistency. If too thick, add about 1 tbsp water.
   ▶ ≈2:47
6. 6
   In a tempering pan, heat 4 tsp oil and add 1 tsp urad dal, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 red chillies, 4 crushed garlic cloves, and 0.25 tsp asafoetida. Sauté until mustard seeds pop, then add curry leaves and turn off heat.
   ▶ ≈3:15
7. 7
   Pour the tempered oil and spices into the ground chutney and mix well. Serve with hot rice and ghee, or enjoy with idli or dosa.
   ▶ ≈3:41