Ridge Gourd Dip / Herekai -Tomato chutney

My mother is born and raised in Andhra Pradesh, a state which has different and tasty recipes.  One of the 'must' dish will be 'pachhadi' or chutney.  

Preparation Time - 7 mins
Cook Time - 30 mins(including cooling time)
Serves - 2

Measurements & Ingredients:

• Ridge Gourd(herekai) - 2, skin roughly peeled & cut
• Tomatoes(ripe) - 2 medium sized, cut
•  Oil - 3 tbsp
• Mustard seeds(sasive) - 1/2 tsp + 3/4 tsp
• Bengal gram(channa dal) - 1/2 tsp
• Black gram(urad dal) - 1/2 tsp + 1/2 tsp
• Curry leaves - a few
• Green chillies - 2 - 3
•  Asafoetida - a pinch 
• Salt 
• Red chili - 1

Method:

Heat 2 tbsp oil in a pan.  Add 1/2 tsp mustard seeds, channa dal, 1/2 tsp urad dal, green chillies, a pinch of hing and the chopped ridge gourd and tomatoes.  Add salt and cook it covered for about 15 mins on low medium heat.  Do not add water.  Check if the ridge gourd is cooked.  It need not be fully cooked.  If it is able to cut easily with a spoon, it is done.  Switch off the stove and let it cool down completely.

Later, add all these to a blender without adding water and make it into a coarse paste(use the pulse button or grind it for a few seconds only).  Take out this paste into a bowl.

In a laddle, heat 1 tbsp oil.  Add 3/4 tsp mustard seeds, 1/2 urad dal, curry leaves, hing and red chili.  Pour this over the paste and the chutney is ready to be served.  

This goes well with plain rice or dose or with rasam-rice.