Ridgegourd/Peerkangai Chutney

Ingredients
Onion-1 (or) Shallots/pearl onions-12
Green chilli-1 or 2
Chana dal-1 Tbsp
Mustard seeds-1/4 tsp
Tomatoes-1 medium size
Garlic- 2 cloves
Ridge gourd/Peerkangai- 2
Tamarind -Pea size
Hing-1/4 tsp
Curry leaves -4
Procedure
 Wash and peel the ridge gourd/peerkangai skin,then cut them lengthwise and scoop out seeds.Dice them into smaller cubes.Boil the chopped ridge gourd in a little amount of water using a covered lid,it will take about 10 minutes,Once the ridge gourd gets  soft and cooked,keep it aside let it become cool.Meanwhile in a skillet, heat 1 tbsp of oil,add onion,green chilies,garlic.Saute the well,if they become  transparent,add tomatoes,when they become soft, add tamarind ,saute it for minute and turn off the flame.When they become cool,blend them all together with some salt.For tadka,add oil,mustard seeds,when it crackles,add chana dal and curry leaves.Now the chutney is ready.