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Hyderabad Ridge gourd-Fenugreek Chutney Recipe

Hyderabad Ridge gourd-Fenugreek Chutney is a popular Indian Side Dish
Author :
On :
Tuesday, 26 July, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • Ridge gourd (fresh and small - about 12 inches) - 1
  • Fenugreek seed powder - 1/2 tsp
  • Til(Sesame seeds) - 4 tsp
  • Mustard Seeds - 1.5 tsp
  • Green chillies/Hot pepper (Thai Hot) - 8
  • Few Coriander leaves (not stems)
  • Lemon juice - 2 tsp
  • A pinch of Turmeric
  • A pinch of Asafoetida (Hing)
  • Cumin seeds (Jeera) - 1/4 tsp
  • Oil to fry - about 2-3 tbsp
  • Salt to taste.
  • How to Make Hyderabad Ridge gourd-Fenugreek Chutney:

    1. Lightly peel the skin of the ridge gourd and cut it into thin pieces of about 2-inch in length.
    2. Cut the green chillies into small thin pieces (length should be about 1-inch).
    3. Heat the oil in a saucepan.
    4. Add the cumin seeds, fenugreek powder, turmeric, asafoetida, ridge gourd pieces and the green chilli pieces into the saucepan and fry them.
    5. Fry the sesame seeds separately (without oil) and grind them into powder.
    6. Fry the mustard seeds separately (without oil) and grind them into powder.
    7. Mix the cumin mixture with mustard and sesame seed powder and some salt.
    8. Add some lemon juice after allowing it to cool a little bit and garnish with coriander leaves.
    9. This will make delicious side dish for any main course meal or snacks, including rice, chapatti, puri, dosa and even bread.


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