The first time I tried it, I was hooked on to it. The roasted spices give a very distinctive flavor to this chutney.
Skin of 1 ridge gourd
1/2 tsp jeera (cumin seeds)
3 green chillies
1/4 tsp hing (asafoetida)
1/4 cup fresh grated coconut
How it's made:
Peel ridge gourd. Discard the fibrous outer skin and use that's closest to the white portion. Chop roughly. Set aside.
In a "Kayli", "Kadai" or pan, heat oil. Add jeera and chopped green chillies and fry until color changes. Add hing. Fry for another 30 seconds. Add ridge gourd skin and salt to taste. Fry until it turns soft. Do not add water. Remove from heat and transfer to blender. Add coconut and blend until smooth with very little water. Serve with rice and dal.