(Peerkangai Chutney, Beerakaya Chutney, Ridgegourd Skin Chutney,  Peerkangai Tol Chutney)

---

Ingredients
 
Ridgeguard - 1 (app. 2 cups of ridgegourd peel/ entire ridgegourd)
Dry red Chilly - 4
Tamarind - blueberry size
Garlic - 2 cloves
Urad dal (Black garm) - 1 tblsp
Sesame seeds - 1 tblsp
Grated Coconut - 1 tblsp (optional)
Cumin seeds - 1 tsp
Asaefoetida - a pinch
Salt - to taste
Oil - 1 tblsp
Method
 
1.Wash the ridge gourd peel the outer skin. (You can use the skin alone for the chutney or use the entire ridgegourd.)
2.Cut the ridgegourd skin (and flesh if using) into small pieces and keep it aside.
3.Heat oil in a pan, fry the urad dal till it turns golden brown. 
4.Add the sesame seeds, grated coconut (optional) and dry red chillies and fry for a minute.
5.Add the ridgegourd pieces, garlic cloves and tamarind and fry till it is cooked and becomes tender. Switch off the flame.
6.After this cools enough to handle, blend everything together with required salt, asaefoetida and very little water. 
7. Serve this chutney with rice, idli and dosai.