Ingredients

• 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

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