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This is one of my favourite recipe. It is like a comforting recipe. this chutney, Hot Rice, a tsp of Ghee, Hot Tamarind Rasam & some Papad..Delicious..This version is a no coconut version and taste really yummy. Hope you will give this a try and let me know how it turns out for you..
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Ridge Gourd Egg Bhurji
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Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 15 to 25 mins
Serves: 4
Ingredients:
Ridge Gourd Peel about 3 cups of peel
Oil – 1 tblspn
Chana Dal / Kadalai Paruppu – 1 tblspn
Urad Dal / Ulundu Paruppu – 1 tblspn
Dry Red Chillies – 4 to 6
Garlic – 4 to 6 cloves
Tamarind – 1 tblspn or to taste
Jaggery – 1 tblspn or to taste
Salt to taste
Water as needed
For Seasoning:
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Curry leaves – 1 sprig
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Method:
Wash and peel the skin of ridgegourd. You can use the flesh in other recipes, for this one you need only the peel.
Heat 1 tblspn of oil. Add in chana dal, urad dal, chillies and garlic. Fry till golden. Drain them and take it in a blender. Crush them and set aside.
Now in the remaining oil add the peel and saute till it is cooked.
Now take it in blender and puree to a coarse mix. Take this in a bowl and set aside.
Now make seasoning. Heat oil in a pan, add in mustard seeds, urad dal, asafoetida and curry leaves. Let them fry, Pour this into the chutney and mix well.
Serve with rice, idli or dosa.
Pictorial:
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| wash ridge gourd really well |
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| peel the skin off..you can use the ridge gourd for diff recipe |
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| now you need only the peel |
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| heat oil in a pan, add in chana dal, urad dal, chillies and garlic |
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| fry them |
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| cook them till golden, |
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| drain them and take it in a blender |
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| crush it to blend |
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| In the remaining oil |
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| add in the ridge gourd peel |
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| saute them well |
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| cook till it shrinks |
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| Take it in the blender |
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| add a small piece of jaggery |
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| add tamarind pulp or a small piece of tamarind |
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| add in salt |
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| add little water |
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| and make it into a coarse paste |
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| take it in a bowl |
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| now make seasoning, heat oil in a pan, add in mustard, urad dal and curry leaves |
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| add a touch of asafoetida |
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| let them sizzle |
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| pour it into the chutney |
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| mix well |
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| Serve |
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Hi Aarthi,
Thanks for the lovely recipe. I tried it today as an accompaniment for wheat dosa, it turned out to be awesome. I was little apprehensive to make chutney with the vegetable skin, but totally worth it 🙂
Hi Aarthi,
Thanks for the lovely recipe. I tried it today as an accompaniment for wheat dosa, it turned out to be awesome. I was little apprehensive to make chutney with the vegetable skin, but totally worth it 🙂
Hi aarthi,
You introduce a very tasty chutney it tastes so good and spicy also , it is the best combination in rice along with dollop of ghee and also good in chapathi, dosa.