Ridge Gourd Recipe – Heerekai Chutney 

Ridge gourd recipe !

Ridge Gourd RecipeRidge Gourd Chutney is a recipe from my Mom. I grew up eating this simple dish, but for some reason, never bothered to try it until recently. Now that I know how simple it is to make and how healthy ridge gourd is, I like it even more now.  I think this recipe is a godsend for me so I am going to share it with you all too.


Ridge Gourd RecipeTakes less than 30 minutes to prepare and goes very well with rice as well as dosa. In case you are wondering, Ridge gourd is the fruit of a sub tropical vine that belongs to the cucumber family and native to central and eastern Asia, including India. It’s quite popular as a vegetable in various regional cuisines in Asia. Ridge Gourd is suitable for chutney before it ripens. So the trick is to pick the green ones. As they ripen, the skin becomes scaly and unfit for cooking.

Lets start cooking..

Ingredients:

  • 2 medium sized ridge gourd
  • Small sized or ½ tbsp tamarind
  • ½ cup grated coconut
  • 3-4 red chilies
  • 5-8 curry leaves (optional)
  • 1 ½ tbsp split black gram (urad dal)
  • 1 tsp mustard seeds
  • 2 tsp coconut oil
  • Salt to taste

Ridge gourd recipe

Wash the ridge gourd and peel the skin like I have shown in the picture

Ridge gourd recipeSlice them and cook in boiling water with tamarind. Switch off the heat and allow it to cool. Place a pan over medium heat and drizzle 2 tsp coconut oil. As the oil heats up, add split black gram and red chilies and saute them until black gram turns golden.  Add fresh curry leaves and turn off the heat.  Now blend the cooked ridge gourd, grated coconut, sauteed black gram and chilies to get a moderately smooth consistency. Add salt to taste and also add seasoning.

Ridge Gourd Chutney is ready!

Ridge Gourd Recipe – Heerekai Chutney 

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 4

Ingredients

  • 2 medium sized ridge gourd
  • Small sized or ½ tbsp tamarind
  • ½ cup grated coconut
  • 3-4 red chilies
  • 5-8 curry leaves (optional)
  • 1 ½ tbsp split black gram (urad dal)
  • 1 tsp mustard seeds
  • 2 tsp coconut oil
  • Salt to taste

Instructions

  1. Wash the ridge gourd and peel the skin like I have shown in the picture.
  2. Slice them and cook in boiling water with tamarind.
  3. Switch off the heat and allow it to cool.
  4. Place a pan over medium heat and drizzle 2 tsp coconut oil. As the oil heats up, add splitt black gram and red chilies sauté them until black gram turns golden.
  5. Add fresh curry leaves and turn off the heat.
  6. Now blend the cooked ridge gourd, grated coconut, sautéed black gram and chilis to get a moderately smooth consistency.
  7. Now add salt to taste and also add seasoning.
http://www.mrishtanna.com/2016/09/ridge-gourd-recipe-heerekai-chutney/

Ridge Gourd Recipe

In Indian cuisine, it is common to make stir fry, sambar or chutney with Ridge Gourd. I can assure you that, once you  taste this chutney, you will become a huge fan of it, just like me. Try this recipe along with my recipe for Plantain stir fry and serve with hot steamed rice for a mouth watering experience!  

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