Also known as the Calabash gourd, this simple spicy chutney goes well with idlis, dosas and uthappams.
Ingredients:
Bottlegourd – 1 cup
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Tomatoes – 1 big
Red chillies – 4 or 5 as per taste
Ginger – 1 inch piece
Coconut – 1/2 tbsp
Tamarind paste – 1/2 tsp thick
Salt – as needed
Garlic – 1 (optional)
Water – 2 tbsps
Seasoning:
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/4 tsp
Red chilli – 1 broken
Jeera – 1/4 tsp
Curry leaves – 1 sprig
Preparation:
Wash bottlegourd, peel off the skin and chop it into small pieces. Heat oil in a kadai. Add cumin seeds, urad dal, chana dal, red chillies, ginger, garlic (optional) and saute well. Then add the coconut and tomatoes and fry well. Next add the chopped bottle gourd pieces and cook it till it becomes soft. Take it off the flame and let it cool. Grind it coarsely along with tamarind paste and coconut in a pulser. Then add 2 tbsps of water and pulse once more and switch it off.
Heat oil in a kadai and add the items mentioned under ‘seasoning’. Add it to the chutney and serve.
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