Herekayi chutney (Ridge gourd Skin chutney)

Ingredients:

1 spoon Kadle bele

1 spoon uddina bele

1 cup Herekayi sippe (Ridge gourd skin)

6-7 Red chilly

1/4 cup grated Coconut

8-9 Curry leaves

small piece of tamarind

2-3 Garlic clove

Salt

Water for grinding

1/4 cup oil

Tempering:
1 tea spoon mustard
2-3 spoon oil
Curry leaves
1/2 spoon Jeera

Method:

Tempering:
1. In a small pan, heat the oil.
2. Crackle the mustard seed. Add jeera.
3. Then add curry leaves.

Chutney:

1. Roast urd dal and channa dal with 1 spoon oil in pan till it become golden brown. Transfer to plate.

2. Fry Ridge gourd skin with 1 spoon oil for 3-4 min.

3. Add red chilly, curry leaves and grated coconut. Roast till raw smell goes off.

4. Transfer to the plate.

5. Roast tamarind and garlic till brown spot appear on garlic.

6. Allow it to cool for 2-3 min.

7. Transfer urd dal and channa dal to mixer. Make powder.

8. Add ridge gourd, red chilly, curry leaves, grated coconut, tamarind, garlic and salt. Grind it coarsely by adding little water.

9. Add tempering  and serve.