2 RIDGE GOURD ( BEERAKAI/PEERKANGAI)CHUTNEY

Ridge gourd - 1
Do not peel the skin...just wash and cut edges and chop them to big pieces
Onion -1 small chopped into thick pieces
Ginger - small piece
Garlic - 4 or 5 pods
Red chillies or green chillies -5
Tamarind Little( a small piece
Urad Dhal - 1 tbsp
Channa dhal - 1 tbsp
Salt as needed

variation can use:
Coconut - few pieces when grinding

In a kadai/pan heat oil and fry urad dhal, channa dhal until light brown add tamarind and red chillies(or green chillies) remove and keep aside.

In the same kadai add some oil and fry onions well, then add ginger and garlic, now add the ridge gourd and fry till they are cooked..just before removing add coconut(optional)...cool and grind both together in a mixer.Add salt. Season it with mustard seeds, urad dhal ,ingu and curry leaves...

Variation:-
You can make the same chutney with just the peeled skin of ridge gourd or make chutney with the inner part of ridge gourd after removing skin.