Thursday, April 19, 2012

Ridge Gourd (Beerakaya) Chutney

Ridge gourd -1
(Peel and cut into cubes)
Tomato – 1
(Cut into pieces)
Onion pieces - 1  
Green chilli – 5
Garlic – 2 pods
Tamarind (optional)
Salt to taste
Oil 2 tsp

For Tempering
Mustard seeds – ¼ tsp
Jeera – ½ tsp
Curry leaves – little
Red chilli -2
Urad dal – ½ tsp        
Bengal gram – ½ tsp

                   Take a pan add oil and saute the ridge gourd pieces, tomato, green chilli, onion, garlic once when color changes, take it and keep it aside to cool. Transfer this to a mixi jar and grind it with tamarind and salt. Temper it.
Note : Use same procedure to ridge gourd skin, tindora (dondakaya).

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