Tuesday, June 12, 2007

Ridged Gourd - Chutney


Tender ridged gourd: 2 cups (Peeled and cut into small cubes)
Bengal gram : 1/2 cup (or chana dal)
Black Urad dal: 1/2 cup
Red chilli: 4 nos
Tamarind: Small marble size
Salt: As needed
Curry leaves: 2 sprigs
Coconut oil: 4 tbsps
Mustard: 1 tbsp


Heat 2 tbsps of coconut oil in a tawa. Add cut pieces of ridged gourd and saute it till it becomes very tender and the water content is completely dried. Remove it from the tawa and keep it aside. Add bengal gram, black urad dal, red chilli, tamarind, and curry leaves in the tawa and add 1 tbsp of oil and saute it well till dals become brown. Remove the dals from the tawa and keep it aside. Now add remaining coconut oil and add mustard and allow it to splutter and keep it aside.

Now, add the sauteed ridged gourd and dals, curry leaves, tamarind and red chilli into a blender. Add a little salt as needed and blend it till it become a fine paste. Before removing it from the blender add the oil with mustard into the paste and run the blender for the sake of it.

Now, your Ridged gourd chutney is ready. Good for sandwich, Rotis, Idlies, Dosas, Bajjis. Sometime with potato crunchies as well.

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