Hirekai (Ridge Gourd) chutney

Hirekai is one of my favourite subjis. But more than the subji, I like the chutney that is made with its edges and peel. There are two versions that my mom makes. So here they go:

• Wet Chutney

Ingredients: Ridge Gourd peel or scrapings from the gourds (hirekai cover) or tender hirekai cut into small pieces, onion – 1 small, 4-5 green chillies, 1 bulb of garlic cloves, cilantro (coriander) leaves, curry leaves, 1 teaspoon sesame seeds, 1 fistful peanuts, 1 teaspoon gural powder, tamarind paste to taste, salt, 1 teaspoon oil, 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds and asafoetida

Process:

• Heat oil in a small kadai.
• Add cumin seeds, mustard seeds, til seeds and asafoetida.
• Then add peanuts and stir till they turn brownish.
• Now transfer onion and hirekai pieces and roast till brownish.
• Add garlic, coriander leaves, gural powder, tamarind paste, brown sugar or jaggery and salt.
• Transfer to a grinder/mixer and grind to a coarse consistency.

Tips and Tricks:

To peel the gourd, you can use a fruit peeler and keep the peel aside.

Typically Served With

Tastes very good with chapattis, rotti or thalipet.