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Ingredients

• 1 cup ridge gourd (peerkangai) peels
• 2 tbsp oil
• 1 tsp split Bengal gram (dhuli chana dal)
• ¼ tsp split black gram, skinless (dhuli urad dal)
• 3-4 red chillies
• ½ coconut, fresh, grated
• ½"-piece ginger, peeled, chopped
• 1 tamarind, small ball
• Salt to taste

Method

1. Heat 1 tbsp oil in a pan. Add the dals and red chillies and sauté for 2 minutes until the dals turn brown and fragrant.
2. Add the coconut and sauté for a couple more minutes.
3. Add the ginger and tamarind. Mix well and remove from heat. Allow it to cool.
4. Heat the remaining oil in another pan; add the ridge gourd peel and sauté for 1-2 minutes. Allow it to cool.
5. Put the dal mixture, ridge gourd peels, and salt in a mixer and grind to make a chutney.
6. Serve with rice or chapattis.