Ridge Gourd skin chutney [Heerekai sippe Chutney]

Peel the ridge gourd skin as shown with a peeler. Wash the skin.

Add the tamarind to the skin.

Add 1 cup of water and keep it for boiling for about 15 mins on medium flame.

Turn off the flame once it's cooked. Let it cool. You can use this water for grinding (let it not be more than 1/2 cup, else the chutney will be too fluidly).

Grate 1 cup of coconut and keep it aside.

In a pan, heat 1 tbsp of oil, add 1 tbsp of urad dal, 1tbsp of channa dal, red chilies and green chilies. Let it fry for 5 mins.
Red Chillies & green chillies can be added more if you like extra spicy.

Add curry leaves and let it fry for 2 mins till urad dal turns brown.

Add 1/2 tsp hing to the mixture and turn of the flame. Let it cool for few mins.

In a mixer jar, add the above fried items, grated coconut and the boiled ridge gourd. Add required amount of water and grind it.