Hyderabad Ridge gourd-Fenugreek Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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.

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