Dry fry jeera, channa dal and til until a pleasant aroma is released. Remove and keep aside to cool.
In the same pan heat 1.5 tbsp of oil. Add green chilli and fry for a minute. Add onions and fry till it becomes pink. Add gourd and tomato pieces, mix and simmer with the lid on till they become soft. Keep it aside to cool.
Grind the dry fried dal mix to a fine powder, add ridge gourd, tomato mix along with tamarind paste, garlic cloves, coriander leaves and salt. Prepare a smooth paste and keep it aside.
Heat remaining oil in a pan, add hing, red chilli, mustard seeds and curry leaves. Fry till the seeds splutter. Remove and pour this on the prepared chutney.
Mix well and serve as side dish to plain rice/dosa/idli, pongal.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.