Ridge gourd is full of fiber and it is an Indian Vegetable filled with fibers and healthy properties.
Ridge Gourd - Carrots - Sesame Seeds Chutney Ready to Serve
Here is a Chutney /Dip prepared using Ridge gourd - Carrot - Sesame Seeds and fresh coconut.
Its yummy to have with hot plain rice and a spoon of ghee. It goes well with almost all the main dishes.
Sesame seeds do contain healthy oil and is good to use in our food. Ridge gourd and carrots are full of fiber and vitamins. It is a habit of South Canara people to make use of the outer layer of vegetables like ridge gourd, bottle gourd, chayote squash /Seeme badane, carrots with its outer layer, beetroot. white pumpkin, red pumpkin etc.
No Onion OR No garlic recipe.
It is one of the traditional and Udupi style recipe. My aunt used to prepare lots of chutney and I have learnt most of these traditional dishes.
To Cook :
Ridge gourd Peel : 1 Ridge gourd peel
Carrot : 1
Tamarind pulp : 1 Tablespoon
Coriander Seeds : 1 Teaspoon
Salt : As required
turmeric powder : A pinch
To Fry :
Coconut Oil : 1 Teaspoon
Sesame Seeds : 1 Tablespoon
Byadagi red chilly : 5 to 6
Ingh / Asafoetida : A pinch
Curry Leaves : 8 to 10 leaves.
To Grind :
Cooked Ridge gourd peel carrot mixture
Fried Sesame seeds and byadagi chilly
Fresh grated coconut : 1 Cup/ 5 to 6 Tbs
To Season
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh / Asafotida : A little
Curry Leaves : 4 to 6
2. Wash and cut carrot and keep it aside.
3. Soak a little ( 1 small ball size of tamarind ) and squeeze out the pulp.
4. Now put ridge gourd peel, cut carrot pieces , tamarind pulp, a pinch of turmeric powder and 1 tsp of coriander seeds in a bowl.
5. Add little water, required salt and pressure cook for 5 to 6 minutes.
6. Keep a small pan on the fire and put 1/2 Teaspoon of oil. Let it get hot.
7. Add sesame seeds and red byadagi chilli. Fry on low flame till sesame seeds get crisp
8. Add asafoetida and curry leaves. Put off the fire. Let the fried ingredients get cool down.
9. Grate coconut and grind it with cooked ridge gourd mixture + fried sesame seeds and red chilly mixture. Add salt if it requires.
10. Add required water to grind till it turns slightly paste. ( As your wish ).
11. Remove it from the mixi jar to a serving bowl.
12. Add mustard seeds, ingh and curry leaves seasoning and Serve with the main dish of your choice.
Do not burn sesame seeds while frying. It taste bitter if you over fry. You can also dry roast sesame seeds. Frying adds to the taste. Adding more coconut is optional. Use of black or white sesame seeds is optional.
Time : 30 Minutes.
Serves : 3 to 4 .
Ridge Gourd - Carrots - Sesame Seeds Chutney Ready to Serve
Its yummy to have with hot plain rice and a spoon of ghee. It goes well with almost all the main dishes.
Sesame seeds do contain healthy oil and is good to use in our food. Ridge gourd and carrots are full of fiber and vitamins. It is a habit of South Canara people to make use of the outer layer of vegetables like ridge gourd, bottle gourd, chayote squash /Seeme badane, carrots with its outer layer, beetroot. white pumpkin, red pumpkin etc.
No Onion OR No garlic recipe.
It is one of the traditional and Udupi style recipe. My aunt used to prepare lots of chutney and I have learnt most of these traditional dishes.
To Cook :
Ridge gourd Peel : 1 Ridge gourd peel
Carrot : 1
Tamarind pulp : 1 Tablespoon
Coriander Seeds : 1 Teaspoon
Salt : As required
turmeric powder : A pinch
To Fry :
Coconut Oil : 1 Teaspoon
Sesame Seeds : 1 Tablespoon
Byadagi red chilly : 5 to 6
Ingh / Asafoetida : A pinch
Curry Leaves : 8 to 10 leaves.
To Grind :
Cooked Ridge gourd peel carrot mixture
Fried Sesame seeds and byadagi chilly
Fresh grated coconut : 1 Cup/ 5 to 6 Tbs
To Season
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh / Asafotida : A little
Curry Leaves : 4 to 6
Method :
1. Wash and scrape out the edges of ridge gourd. Wash it again. Peel off the outer layer and keep it aside;2. Wash and cut carrot and keep it aside.
3. Soak a little ( 1 small ball size of tamarind ) and squeeze out the pulp.
4. Now put ridge gourd peel, cut carrot pieces , tamarind pulp, a pinch of turmeric powder and 1 tsp of coriander seeds in a bowl.
5. Add little water, required salt and pressure cook for 5 to 6 minutes.
6. Keep a small pan on the fire and put 1/2 Teaspoon of oil. Let it get hot.
7. Add sesame seeds and red byadagi chilli. Fry on low flame till sesame seeds get crisp
8. Add asafoetida and curry leaves. Put off the fire. Let the fried ingredients get cool down.
9. Grate coconut and grind it with cooked ridge gourd mixture + fried sesame seeds and red chilly mixture. Add salt if it requires.
10. Add required water to grind till it turns slightly paste. ( As your wish ).
11. Remove it from the mixi jar to a serving bowl.
12. Add mustard seeds, ingh and curry leaves seasoning and Serve with the main dish of your choice.
Note :
You can add some green chilly while cooking. It adds to the taste. Adding more chilly is optional.Do not burn sesame seeds while frying. It taste bitter if you over fry. You can also dry roast sesame seeds. Frying adds to the taste. Adding more coconut is optional. Use of black or white sesame seeds is optional.
Time : 30 Minutes.
Serves : 3 to 4 .
