RIDGE GOURD &MIXED PEPPERS CHUTNEY

What we need:

One long and thick beerakai
4 peppers(mixed red and yellow mini peppers)
3 green chillies(thick ones)
Oil for frying about one tea spoon
Tamarind juice 2 table spoons)
Salt as per your taste.
Coriander leaves for garnish.
For tempering:
Little oil,
1/2 tsp mustard seeds
1/2 tsp jeera and
Asafetida
curry leaves

Method:

Fry beerakai and peppers(all) in oil with lid on.
When they are soft add tamarind juice,salt.cook for 5 min and turn it off.Let cool and grind it.
Meanwhile heat pan for tempering and add musturd seeds,jeera,hing and curry leaves.
Add this to chutney and garnish with coriander leaves.

Note:---If you want u can add roasted sesame seeds or peanuts while grinding which gives a different taste.
Yummmooo
Very nice with idlis,Dosas and u know what best with rice.