Gosale Shire Chutney / Ridge Gourd Skin Chutney.

Remove the ridges (shire) of 2 big gosale (ridge gourd), wash and chop them fine.

Heat 1 tblsp oil in a big kadai. Add 1 tblsp of jeera, fry a bit add 1 tsp of rai (sasam), 5-6 curry leaves, 2-3 green chillies broken to pieces, 4-5 red kashmiri chilli broken to pieces, 1 tblsp of hing powder and fry well. Add the ridge grourd skin and further fry for about 4-5 minutes. Add 3 cups of fresh grated coconut, fry till you get a nice aroma for about 8-10 minutes. (The traditional method calls for frying the coconut till you get redish tinge. However I do not like it as the taste of the gosale/ridge gourd gets a bit lost in the process and I like my chutney with a bit of greenish tinge and stronger ridge gourd flavour. You can choose to follow any method). Now marble size of tamarind, salt as per taste and fry for another 2-3 minutes. Remove allow to cool a bit and grind to a fine paste adding as little water as possible or else you cannot bind it to a ball consistency. Serve with Dal-Rice/Dosa. Remains in the fridge for 2-3 days only.