Ridge-gourd skin Chutney. ( Ghosale sheere chutney )

Ingredients :

Ridge-gourd skin ( ghosale sheere )  – 8 to 10 ( washed and cut into 1 inch pieces )

Fried Red chillies – 5 to 6

Grated coconut – 1 cup

Cumin seeds ( Jeera ) – 1 tsp

Ghee – 1 ½ tsp

Salt – To taste

Method :

Dry roast grated coconut till the water evaporates ( about 2 minutes ). Keep aside.

In a kadai, heat ghee. Add cumin seeds. After it starts to splutter, add ridge-gourd skin and roast till golden browned. Remove roasted ridge-gourd skin from kadai Keep aside.

Grind fried coconut + fried red chillies + salt ( WITHOUT ADDING WATER ). Before removing the ground paste, add roasted cumin seeds + ridge-gourd skin. Grind again into medium consistency paste by adding little water.

Serve with cooked rice and Dal ( dalitoy ).

Raw Mango Chutney

Ingredients :

Raw Mango – 1, medium ( cut into small pieces )

Grated coconut – 1 cup

Garlic – 4 to 5 cloves

Green chillies – 2

Salt – To taste

Method :

Grind grated coconut + garlic + green chillies + salt into coarse paste by adding little water. Then before removing the ground paste, add the raw mango pieces to the mixer and grind again into smooth paste.

Serve with dal and cooked white rice or with any plain dosa as a side dish.

Red capsicum and Tomato chutney.

Ingredients :

Tomato ( medium ) - 1 ( cut into pieces )
Capsicum – 1 ( cut into pieces )
Cumin seeds ( Jeera ) - 1 tsp
Mustard seeds - 1 tsp

Garlic pods - 4
Red chillies – 3

Black gram (Urad dal ) - 1 tsp

Oil - 1 tbsp
Curry leaves - A strip
Salt – To taste

Method :

Heat a pan, add red pepper, garlic and dry roast. Once they become soft, remove from the pan. Add the onion to the pan and dry roast until they turn translucent, add the tomotoes and red chillis fry until they are soft.
Add all the dry-roasted ingredients and salt to the mixer and grind into smooth puree without adding any water. Transfer the ground paste in a bowl.

In a seasoning ladle, heat oil. Add mustard seeds and jeera. When they become to crackle, add black gram ( urad dhal ) and curry leaves. Once it crackles, add it to the ground paste.

Serve with idlis & dosas.