Ridge Gourd and Tomato Chutney

 Ingredients:

1. Ridge gourd = 1 Big (Beerakaya)
2. Tomato`s      = 3 Pcs
3. Ginger          = 1 Tbl Spoon(Allamu)
4. Garlic           = 1 Tbl Spoon(Velli Vulli)
5. Cumin seeds  = 1 Tea Spoon(Jeelakarra)
6. Mustard seeds = 1 Tea Spoon(Avalu)
7. Blackgram (Urad Dal)  = 1 Tea Spoon(Minpa Pappu)
8. Asafoetida    =  1 Pinch (Inguva)
9. Corriender leaves = 1 Tbl Spoon (Kottimera)
10. Green Chillies = 4 Pcs (Pachhi Mirchi)
11. Dry Red Chillies = 1 Pc (Endu Mirapakayalu)

Method:
1) Peel the skin of Ridge Gourd and chop to small pieces.
2) Heat 2 table spoons of oil in a Pan on low flame, add chopped Tomato and chopped Rigde Gourd.
3) Cover the pan with plate and cook on a low flame for few minutes.
4) Keep off the Pan from stove until the cooked vegetables comes to normal temperature.
5) Add Raw Ginger, Garlic and Cummin seeds to the cooked vegetables and grind them to fine paste.
6) Add Garnish as prepared below and Coriander leaves to the Ridge Gourd Chutney.

Ridge Gourd Chutney is ready to serve with Dosa, Set Dosa,Paniyarkal (Punugulu / Gunta Punugulu) Plain Rice.

Tempering / Garnishing / Taalimpu:
1) Mustard Seeds = 1/4 Tea Spoon
2) Cumin Seeds = 1/4 Tea Spoon
3) Urad Dal = 1/4 Tea Spoon
4) Dry Red Chillies = 1-2 Pcs
5) Asafoetida = One Pinch
6) Curry Leaves = 1 Table Spoon
7) Oil  = 2 Tea Spoons
Add all above items in a Pan and season on low flame till the mixture turns to golden color.