Entreprenuer Sneha Chandrashekar reveals an age-old recipe from her mum's kitchen.
Sneha Chandrashekar
HEERE KAI (RIDGE GOURD) CHUTNEY
Ingredients
- Heere Kai (ridge gourd) 1
- Coconut
- Green chillies
- Coriander
- Onions
- Mustard
- Curry leaves
- Salt to taste
- Oil
Method
- Heat some oil, and fry ridge gourd, coconut, and green chillies.
- Transfer the ingredients to a mixer grinder. Add coriander leaves, salt, and grind it into a smooth paste.
- Seasoning – Oil, mustard seeds, curry leaves, onions. Once the onions turn golden brown, add the ridge gourd paste, and slow cook this for about 15 to 20 minutes and is best served with steaming hot rice! This is an inspired family recipe and the best my mother would make for us.
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