1.5 cups finely chopped Bitter Guard / Hagalakayi
1.5 cups grated Coconut
1 tsp Sesame seeds / Ellu
10-12 Curry leaves
5-6 Red Chillies
Large grape sized Tamarind
3-4 tsp Jaggary
Salt to taste
1/2 tsp Mustard seeds
Cut bitter guard into two pieces and remove the seeds. Chop bitter guard into small pieces and put it in a vessel containing salted water for about 1 hour. Remove chopped bitter guard from salted water and spread it over the tissue or clean cotton cloth to dry for about 10-15 mins.
Put grated coconut in a pan and saute them in medium flame until they turn light golden in color. Transfer this to another bowl /plate. Add 1 tsp oil, 5-6 red chillies and fry them in medium flame for about 1 min. Add sesame seeds, 7-8 Curry leaves and fry them for about 1-2 mins.
Keep oil in a thick bottomed vessel and heat it. Add the chopped bitter guard and fry them in oil until they turn golden in color.
Put fried coconut, bitter gourd, red chillies, tamarind, salt, jaggary in a mixer/blender and grind them to smooth paste by adding little amount of water.
Add mustard seeds, 1/2 red chilly and 1 tsp oil in a pan. Once it starts spluttering, add 3-4 curry leaves and add it to Chutney. Mix well before serving. It goes well with rice & ghee, dosas, etc.
Yummy chutney to go with hot rice.
Super! olle recipe
hey veni..try dry grinding..that dry pudi tastes awesome..(got to know from taste of mysore blog)
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