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Ridgegourd Chutney

Ingredients:

Seasonings

Method:

Wash and chop the peel and drain well. Heat a tsp of oil and fry the dals, chillies, asafoetida till light brown. Add the peel and fry till the moisture evaporates. Allow to cool; grind to paste(coarse) along with the rest of the ingredients. Season with the mentioned ingredients. Serve with rice or chapatis.
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