HEREKAYI (RIDGE GOURD) CHATNI

ಹೀರೆಕಾಯಿ ಬೇಳೆ ಚಟ್ನಿ 
All of us know that the peel of the ridge gourd can be used to prepare chatni. BUT........................... this is different type of chatni as I'm not just using the peel but the whole ridge gourd and also using boiled toor dal.


Ingredients:
Herekayi (lightly peeled and cut into small cubes) – 1 cup, Boiled Toor Dal – ½ cup, Grated coconut – ½ cup, Tamarind – small lump, Green chillies – 4, Turmeric – ¼ spoon, Asafoetida – 2 pinch, Coriander leaves ¼ cup, Oil – 4 spoons, Mustard seeds – ½ spoon, Curry leaves – 7 to 8, Salt as per taste.



Preparation Method:
1.    Heat 3 spoons of oil in a pan and gently fry one after the other Herekayi, green chillies,  grated coconut, and asafoetida and allow it to cool.
2.    Grind the fried items along with tamarind, turmeric, coriander leaves, boiled toor dal and salt.
3.    Heat 1 spoon of and add mustard seeds and allow it to splutter and add curry leaves and fry them. Add ground paste and fry nicely.
4.    Herekayi chatni is ready to be served with rice, chapati and even dosa.

Serves: 7 persons


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