The Bhavnagari chillies are longer, wider and less spicy than the regular chillies that Indians are used to. They are ideal for stuffing. In this recipe, I have stuffed these chillies with cottage cheese and served it with drops of mint and sweet sauces. I found this to be an interesting take on the deep-fried stuffed chillies that are usually prepared,
I first tasted ridge gourd chutney when my friend (Niraja Vernekar) made it for me for breakfast one day to have with idlis. I remember loving the taste of the chutney so much that Niraja would always keep a small jar of chutney every time she made it. This chutney is slightly spicy and tangy – due to the tamarind.