Ingredients
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2 medium size Turai (Ridge Gourd)peeled and cut
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1 tsp Oil
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1 tsp Jeera (Cumin Seeds)
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1/2 tsp Whole Fenugreek Seeds
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1 tsp Hing (Asafoetida)
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1.5 tsp Chana Dal (Split Chickpeas)
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1.5 tsp Urad Dal (Split Black Gram)
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3-4 cloves Garlic
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a couple Dry Red Chillies
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to taste Fresh Green Chillies
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1 tsp White Sesame Seeds
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1 tsp Dhania Powder (Coriander Powder)
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1/2 tsp Mirchi Powder (Red Chilli Powder)
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1/2 tsp Haldi Powder (Turmeric Powder)
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to taste Salt
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small bowl size Tamarind(or equivalent paste)
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2 medium size Onion
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1 tsp Mustard Seeds:
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1 Dry Red Chili
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a few Fresh Curry Leaves
About
Steps
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1
Done
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Peel and cut 2 medium size Turai. |
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2
Done
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In a kadhai, take 1 tbs oil. |
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3
Done
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Into that add 1 tsp Jeera, 1/2 tsp whole fenugreek seeds, 1/2 tsp Hing. |
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4
Done
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Let everything crackle. Then add 1.5 tbs Chana Dal and 1.5 tbs Urad Dal. |
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5
Done
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On a slow to medium flame, let dal cook till it turns into golden color. |
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6
Done
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Then add 3-4 cloves of garlic, a couple of red dry chillies, fresh green chillies and 1 tbs white sesame seeds. |
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7
Done
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Let everything cook on slow to medium flame for 5 minutes. |
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8
Done
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Then add chopped Turai, 1 tsp Dhania Powder, 1/2 tsp Mirchi Powder, 1/2 tsp Haldi Powder, Salt. |
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9
Done
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Mix everything well, cover it with lead, and let it cook on medium flame till Turai becomes soft and tender. |
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10
Done
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Then add a small bowl size tamarind and 2 medium size onion. |
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11
Done
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Mix it while Turai mixture is hot. Then turn off the heat, and let it cool down. |
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12
Done
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Now blend it on a pulse mode, chutney texture should be coarse and not very smooth. |
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13
Done
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To prepare Tadka, heat up 1 tbs oil in a pan. Add 1 tsp Mustard seeds, 1/2 tsp Hing, 1 dry red chili and fresh curry leaves. |
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14
Done
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Once everything splatters, pour tadaka over chutney. |
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15
Done
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Enjoy this Turai Chutney with hot rice and some ghee on the top. |
