Ridge Gourd Chutney

South Indian Cuisine is land of Chutneys. Coconut chutney, dates chutney, tomato Chutney, Mango chutney, Onion Chutney, Coriander Chutney , Curry Leaves chutney, Mint Chutney there are lots to name , however Vegetable chutneys !!! they are just as yummy as other chutneys and a very good way to utilize them for those who wish to eat always something new. The first time i had this chutney is at one of the PG's in Bangalore, and loved it. I was so curious that i went up to the kitchen and asked them what chutney was that and the lady told me its Beerakai Chutney ( I never knew what that meant in English and how that vegetable looks like ). Years later i had the same chutney when i went to my relative's place at Trivandrum. I brushed my Sleeping question i had  and asked them how the vegetable looks like and the recipe, i was looking so stupid when i actually saw the vegetable which i was using in kitchen for ages just din't know how they were called in different languages !! This Vegetable Chutney recipe is traditional , you can vary the recipe as per your spice buds , its ideally prepared very spicy because we use to mix this with rice or could be had with Idly, Dosa or Roti mostly prepared when we have to travel for a long distance and  carry food which does not spoil easily. This Chutney has a very good shelf life , can use them for 4-5 days as we do not add water at all and ingredients are fried in Oil and the chutney is topped up with Oil and stored just like pickles.

Ingredients 



For the Chutney 



1) Ridge Gourd - Scrap the Skin of the Vegetable and cut them in to small pieces.

                                 We require 2 and a half Cups of Chopped Ridge Gourd.

2) Onion - 1/2 Cup Chopped Onion

3) Dried Red Chilly - 12 in quantity ( if you like them less spicy take 5-6 )

4) Channa Dal - 2 tsp

5) Curry leaves - 2 tsp 

6) Asafoetida - a generous 1/4 tsp

7) Coriander leaves - 2 tsp

8) Salt - 1tsp

9) Coriander powder - 2tsp

10) Tamarind - a Small marble shaped one , approximately 1/4 tsp.

11) Refined Gingerly Oil - 3tbsp





For the Seasoning ​



1) Mustard Seeds - 1/4 tsp

2) Dry red Chilly - 2-4 in quantity

3) Curry Leaves - 4-5 Leaves

4) Channa dal - 1/4 tsp

5) Urad dal - 1/4 tsp

6) Refined Gingerly Oil - 2- 3tsp



Method of Preparation



 Please go through the slides to know how  to make this traditional South Indian recipe 





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Health Benefits 



Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese.It has blood-purifying properties.

It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels. It has high beta crotene that is good for eyes. Cellulose in ridge gourd helps to overcome constipation so is good for stomach. It helps to purify, restore and nourish liver as its an antidote for alcohol intoxication
It also aids weight lose. It is used in skin care treatment against eczema, psoriasis,Also aids in curing piles.A glass of ridge gourd juice in the morning can help to strengthen your immune system against any infection.