Chopped Bottle Gourd (with skin): 1 and 1/2 cups
Coriander Seeds: 1/2 tbsp
Urad Dal: 1/2 tbsp
Fenugreek Seeds: 1/4 tsp
Tamarind: Marble Sized ball
Green Chillies: 2
Dried Red Chillies: 3
Powdered Jaggery: 1 tsp
Chopped Coriander Leaves: 1 – 2 tbsp (Optional)
Salt to taste
Oil: 1 tbsp

For Seasoning:

Mustard Seeds: 1/4 tsp
Urad Dal: 1/4 tsp
Cumin Seeds: 1/4 tsp
Hing: 1/8 tsp
Curry Leaves: 1 sprig
Oil: 1 tsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Bottle Gourd Chutney

. Soak the tamarind in water and set aside.
. Heat a tablespoon of oil in a pan and add the coriander seeds, urad dal and frnugreek seeds. Fry them until golden brown color.
. Remove and keep aside.
. In the same pan, add the slit green chillies and red chillies and fry for a minute. Remove and keep them aside.
. Then add the bottle gourd pieces and fry for a minute. Cover with a lid and cook until soft. Add a little water if needed.
. Now add the coriander leaves to the cooked bottle gourd and cook for a minute. Remove from the flame and let it cool.
. Grind the roasted coriander seeds mixture into a powder and add the sauteed ingredients along with tamarind, jaggery and salt and grind to a paste. Add some water if required while grinding.
. Heat a teaspoon of a oil in a pan and add the mustard seeds, urad dal and cumin seeds.
. When they stop popping, add the hing and curry leaves and stir for a few seconds.
. Switch off the flame and pour the seasoned ingredients over the bottle gourd paste and mix well.
. Serve with rice or dosa.

sorakaya pachadi

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