Thursday, 25 March 2010

Heerekaayi/Ridgegourd Chutney



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Ingredients:

Heerekaayi/ridgegourd-2medium sized
Coriander-1/2cup,chopped
Greenchillies-3
Channadal-1tbsp
Uraddal-1tsp
Coriander seeds-1tsp
Cumin seeds-1/4tsp
Sesame seeds-1/2tsp
Lemon juice-11/2tbsp
Oil-2tsp

For tempering:
Mustard seeds-1/2tsp
Cumin seeds-1/4tsp
Dry red chillies-1 or 2
Asafoetida/hing-big pinch
Curry leaves-1sprig
Oil-2tsp


Method:


Wash and chop the ridgegourd into small pieces with skin.
Fry dals with little oil and keep it aside,in the same pan fry coriander seeds
and sesame seeds.
In the same pan  add little oil and fry ridge gourd pieces until all the rawness
of the vegetable is gone.remove from the flame and leave it to cool.
Now grind all the above ingredients along with fried ridgegourd into coarse paste.
Heat a oil in a pan,add mustard,cumin,curryleaves and dry chillies followed by hing
wait until they begin to pop, then mix this tempering to chutney.
Serve with steaming rice or chappatis.



This Chutney is sent to CWS Coriander seeds Event! hosted by Radhika,started by Priya
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