2 Long Ridge Gourds – The skin should not be shrunk too much between the ridges.
2 Green Chillis slit three forth vertically
Tamarind Concentrate – very little, may be less than ¼ of a small spoon
Curry Leaves – 1 stalk
Peel off the Ridge Gourd Skin and Cut both the ends. Taste for Bitterness. Do not use Bitter Ridge Gourds. Dice the Ridge Gourd.
Heat the Diced Gourd along with the Green Chillis in low Heat. Do not add water. The Gourd itself will let out some Water. Stir occasionally and Cook for a while until all the water is evaporated. Let it cool down.
Take out only one Green Chilli and Grind the Cooked Gourd (with one green chilli) along with Asafoetida, Salt, Tamarind Concentrate and Curry leaves. Grind to a smooth Paste. Season if you want to. Serve this Chutney with Steaming Rice.