Seasonings:🔗

• 1 tsp Mustard seeds
• 1 tsp Coriander seeds
• 1 tbsp Urad dal
• 1 tbsp Channa Dal
• 1 pinch Asafetida powder

• 1) Peel ridge gourd and save the skin.
• 2) Chop ridge gourd into small pieces and cut skin into ¼ inch pieces.
• 3) Heat oil and fry the skin and mint leaves. Set aside to cool.
• 4) Add tamarind, red chillies, turmeric, salt and grind into a paste.
• 5) Put paste into a serving bowl and add the chopped ridge gourd pieces.
• 6) Heat oil and fry seasonings until they splutter.
• 7) Cool seasonings and drizzle over ridge gourd.

10.3 COCONUT CHUTNEY (for Ven Pongal)