Ridge Gourd Skin ( outer layer ) Chutney.

Ridge Gourd Chutney can be eaten with  Rice and Chapatis too.
Things Needed:
Ridge Guard outer layers ; 1 cup
Urd Daal : 1 Table spoon
Curry Leaves : 8 to10
Red Chilly : 4 to 6
Coconut : 1 cup
Tamarind : 1/2 Lemon size
Turmeric : a pinch
Ingh : a pinch
Salt : to taste
Oil : 2 Tea spoons
Mustard Seeds: 1/2 Tea spoon
Method :  Remove the outer layer of  Ridge Guard after washing the vegetable. Scrape the sharp edges and throw it out. now take a knife and slowly remove the skin. Cook this Ridge Gourd skin with tamarind, salt and turmeric adding little water for 5 minutes. Now let it cool.
Take a pan and put a spoon of oil.  Put Urd daal and red chillies.   Fry them until Urd daal is golden brown . Now add curry leaves and fry it . Add ingh and coconut. and put off the fire. Let this mixture also cool.
Now Grind the cooked Ridge Gourd and coconut , urd daal mixture nicely with little water into paste consistency.  Remove from the jar and put it in a bowl.
Now keep  a pan and heat the remaining oil. Put mustard seeds and let it spurt. Add curry leaves and ingh and put this mixture to ground Chutney. Serve Ridge Gourd Chutney with Hot Rice and little ghee on the top of hot rice. 

Note : You can roast Urd daal and chillies instead of frying . But fried daal gives a better taste. Also excess water which you get after cooking ridge gourd can be used while grinding.
Serves: 3 to 4