INGREDIENTS
1 ridge gourd (toorai)
1 tbsp chana dal (split bengal gram)
1tbsp udad dal (split black gram)
1 tsp coriander seeds
1/4 tsp hing(asafoetida)
3-4 red chilies
1 tsp oil
a small ball of tamarind soaked in water
salt to taste
METHOD
Take a medium sized ridge gourd and scrap the ridges. Peel the skin and chop it into small pieces.
Heat a tsp of oil and fry all the ingredients till the dals turn golden brown. Add the ridge gourd skin, salt and cover the pan with a lid. Keep mixing occasionally. When the peel becomes soft, remove from stove and allow to cool. Grind to a medium fine paste adding the tamarind. Remove in a bowl and temper with mustard seeds,chana dal ,udad dal, red chilies and curry leaves.
This chutney can be served with chapatis or relished by mixing with rice.
1 ridge gourd (toorai)
1 tbsp chana dal (split bengal gram)
1tbsp udad dal (split black gram)
1 tsp coriander seeds
1/4 tsp hing(asafoetida)
3-4 red chilies
1 tsp oil
a small ball of tamarind soaked in water
salt to taste
METHOD
Take a medium sized ridge gourd and scrap the ridges. Peel the skin and chop it into small pieces.
Heat a tsp of oil and fry all the ingredients till the dals turn golden brown. Add the ridge gourd skin, salt and cover the pan with a lid. Keep mixing occasionally. When the peel becomes soft, remove from stove and allow to cool. Grind to a medium fine paste adding the tamarind. Remove in a bowl and temper with mustard seeds,chana dal ,udad dal, red chilies and curry leaves.
This chutney can be served with chapatis or relished by mixing with rice.
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