Peerkangai Chutney
Preparation time: 10 min
Cooking time: 10 min
Ingredients needed
Ridge gourd - 250 grams
Hing - 1/4 tsp
Green chilies -4
Tamarind - small marble size
oil - 1 tsp
Ridge gourd -250 grams
Urad dal - 2 tsp
To temper:
To temper:
Mustard - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 spring
Preparation
Peel the skin of the ridge gourd and cut into the small pieces.Cut onions into the small pieces and slit green chilies.
Heat a pan with tsp of oil and then add urad dal. After urad dal turns to brown and then add garlic and tamarind.
After that add hing and chopped onions.Fry onion till transparent along with green chilies.
Add the chopped ridge gourd and sprinkle some salt then mix well. Fry until the ridge gourd softens, gets cooked and reduce in volume.Cool completely ,then transfer into the blender and grind smoothly.
After that temper with mustard, urad dal and curry leaves and mix well.
Note-
- If you want add the coriander leave also it gives nice flavor.
- Instead of green chilies, you can add red chilies also.
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