Beerakaya thokku nuvvula Chutney - Ridgegourd Peel Seasame seeds Chutney

 

Ingredients:

Mint leaves - 1 cup

Beerakaaya skin - 1 cup (when you peel Ridge gourd for curry, you can use the skin for this chutney)

Red chillies - 15 (as per your spice levels)

urad dal - 2 tbsps

cumin seeds - 1/4 tbsp

coriander seeds - 1/4 tbsp

Mustard seeds - 1/4 tbsp

Red chilli flakes - 1/4 tbsp for tampering

fenugreek seeds - 1/4 tbsp

Garlic pods - 3

Salt to taste

tamarind - 2 tbsp

curry leaves- 5

Method:

In a pan, dry roast seasame seeds and let them cool down

In a pan add oil and when it is hot, add red chillies and fry for 2 min. Strain and keep aside

In the remaining oil, add urad dal, cumin seeds, fenugreek seeds, coriander seeds and fry for 2min.Now remove all the ingredients from oil and let them cool

 

To the pan, add 1/2tbsp oil and add Ridge gourd peel and fry till the pieces are well cooked. It usually takes 5 minutes 

Add washed tamarind to the pan and mix well and fry for another 2min

In the mixie jar, add all the ingredients except ridge gourd peel, 2 garlic pods and enough salt

Grind without adding water to a coarse mixture

Now add ridgegourd peel, enough water and grind to a smooth paste

 

In a pan, pour oil and when it is hot, add mustard seeds, red chilli flakes and  curry leaves and fry them for 1min. Add ground chutney to the pan and mix well and take out into a bowl.

Not to mention, this chutney is heathy and tastes heavenly! Goes well with hot white rice and Dosa.