Turai Ke Chilke Ki Chutney

Ingredients

• 2 ridge gourd (turai)
• 1 tablespoon coriander seeds
• 2-3 green chillies chopped
• to taste Salt
• 1/4 teaspoon turmeric powder
• 3 teaspoons jaggery (gur) grated
• 1 tablespoon tamarind pulp
• 1 tablespoon split black gram skinless (dhuli urad dal)
• 1/4 teaspoon fenugreek seeds (methi dana)
• 3 tablespoons oil
• 1 tablespoon sesame seeds (til)
• 1 teaspoon cumin seeds
• 1 dried red chilli
• 2 teaspoons oil
• 1/2 teaspoon mustard seeds
• teaspoon cumin seeds
• 10 curry leaves

Method

1. Peel the turai. Heat oil in a non stick pan.
   Dry roast black gram, fenugreek seeds, coriander seeds, sesame seeds and cumin seeds in another non stick pan till fragrant.
2. Chop the turai peels roughly and add to the oil in the first pan. Chop ½ a turai too and add and mix. Add green chillies and salt and mix well and let it cook. Cool the roasted spices and grind to a powder.
3. Add turmeric powder and sprinkle a little water over the turai and mix. Cover and cook.Break red chilli into small pieces. Add jaggery to the turai mixture and switch off the heat. Add the powdered roasted spices and mix well. Set aside to cool.
4. Add tamarind pulp to the turai mixture and mix well. Grind to a smooth chutney and transfer into a serving bowl. For tempering heat oil in a non stick pan. Add mustard seeds, cumin seeds, red chilli and curry leaves and let the seeds splutter. Add it to the chutney and mix well. Serve at room temperature.

Nutrition Info