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Monday, October 5, 2009

Sorekayi Chutney / Bottle Gourd Chutney

1/2 Medium sized Bottle Gourd / Sorekayi
1/2 medium sized Onion
Grape sized Tamarind
2-3 Green Chillies
1 Red Chilly
8-10 Curry leaves
Salt to taste
1/4 tsp Fenugreek seeds
1.5 tsp Mustard seeds(1+ 0.5)
1 tsp Black gram seeds
1 - 2 tsp Peanuts / Groundnuts
Asafetida powder
3-4 Coriander leaves
2-3 tsp Oil
Peel the bottle gourd and chop it into small pieces as shown in the picture below. Cut green chillies into two halves. Chop onion into small pieces as shown in the picture below.

Put oil in a pan and heat it little bit. Add red chillies, 1 tsp mustard seeds, fenugreek seeds, black gram seeds and peanuts. Once it starts spluttering, add curry leaves, chopped onion, green chillies, asafetida powder, tamarind and fry them for about 3-4 mins in medium flame.

Add chopped bottle gourd, salt and mix well. Sprinkle little amount of water and cook them well by covering a lid.

Put this cooked bottle gourd, little amount of water in a mixer and grind it coarsely for few seconds. Put 1/2 tsp mustard seeds, oil in a pan. Once it starts spluttering add pinch of asafetida powder, 2-3 curry leaves and keep it for few seconds and then add it to Chutney. Garnish with chopped coriander leaves. Mix well before serving. It goes well with Dosas. I tried this recipe from Padma's Kitchen. Thanks Padma.

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