Ridge gourd Chutney - Berakaya Pachadi

Ingredients:

• Ridge gourd- 4-5 inch piece (Berakaya)
• Tomato- 1 medium roughly chopped
• Green chilies- 2 slit and cut into pieces
• Garlic cloves- 2 peeled
• Tamarind- 3-4 small pieces, washed
• Salt- 3/4 to 1 tsp
• Turmeric powder- 1/4 tsp
• Water- 1/8 cup
• Oil- 1 tbsp

For Tempering:

• Oil- 1 1/2 tbsp
• Urad dal- 2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 3-4 broken into pieces
• Asafoetida- 1/4 tsp

Method:

1. Wash the ridge gourd and roughly chop it into pieces. The skin need not be peeled.
2. Add oil to a pan and add these pieces along with tomato pieces, green chilies, garlic, water, salt and turmeric powder.
3. Cover with lid and let it cook for 5-7 minutes. Once the water evaporates, let it cool.
4. Simultaneously heat oil in a smaller pan for tempering. Add the urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
5. Turn off the heat as the mustard splatters and let it cool.
6. Grind 70% of the tempering into a coarse powder along with the tamarind pieces.
7. Now to that add the cooked ridge gourd and grind into a paste. 
8. You can either have a coarse paste or a smooth one. I prefer it to be coarse as I like to have a bite of the pieces when I am eating.
9. Mix the remaining tempering an transfer to serving bowl.
10. Serve with rice, dosa or roti.