Thursday, April 4, 2013

Ridge gourd peel chutney/ Beerakaya tokku pachadi

skin of 3 large ridge gourds (about 2 cups)
7-8 green chillis
2 cups chopped tomato pieces
4 garlic pods
1cup chopped coriander
3 inch piece of tamarind2 tsps oil
1/4 tsp turmeric
1/2 tsp jeera seeds
salt as per taste

For seasoning/poppu/tadka:
1/2 tsp mustard and jeera seeds each
1-2 dry red chillis
big pinch asafoetida/inguva/hing
few fresh curry leaves
1 tbsp oil

1. Heat 2 tbsp oil in pan add the green chillis and saute for a 1 min. Add the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 mts.
2. Add the tamarind, tomatoes, garlic, jeera, turmeric, salt and fry till the water from tomatoes evaporates.
3. Then add coriander leaves and  fry for 1 min. let it cool and grind it to coarse chutney, adjust the salt and spice.
4.  Heat 1 tbsp of oil in a pan, add mustard, jeera seeds and let them pop, add curry leaves and dry red chillis followed by asafoetida and stir fry for a few seconds.
5.  Mix the seasoning to the ground chutney and serve with hot rice or dosa.

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