Friday, June 6, 2014

Heerekai Chutney | Ridge Gourd Chutney

This is a no-coconut chutney and tastes real good. It may be little sweet because of ridge gourd, so adjust the red chilly count according to your spice level.

1. Ridge Gourd/Heerekai - 1 medium sized
2. Red chillies - 2-3 no.
3. Onion - 1 small sized
4. Tomato - 1 small sized
5. Cumin seeds/Jeera - 1/2 teaspoon
6. Tamarind pulp - 1 teaspoon
7. Mustard seeds - 1/2 teaspoon
8. Curry leaves - few
9. Oil - 3 teaspoon
10. Salt to taste

1. Roughly chop ridge gourd, onion and tomato.

2. Heat 2 teaspoon of oil in a pan and add cumin seeds. After a minute add red chillies, ridge gourd, tomato and onion. Fry for around 10 minutes on medium flame until the ridge gourd looks tender. Turn off the heat and let it cool.

3. Grind them along with tamarind pulp and salt to a fine paste. There is no need to add any water while grinding.

4. Season the chutney with mustard seeds and curry leaves.

Serve with dosa/idli.

Linking this recipe to Dish it out Event - Green Dishes at Cook's Joy - July 2014.

No comments:

Post a Comment