Thursday, January 8, 2015

Assorted veggies chutney

Found small quantities of assorted vegetables in the refrigerator, like a piece if bottle gourd, one ribbed gourd and a bunch of radish leaves.The leaves of radish are considered very good for health. Couldnot use the vegetables by themselves because of small portions and I did not know any recipe to use them together. Decided to use them in the old chutney format and see what comes out. It turned out to be a tasty chutney which can be eaten with Rice, Roti, or Phulka.

Ribbed gourd / Ridge gourd –200 gms. (approxi.)
Bottle gourd –50 gms. (approxi.)
Leaves of Raddish – 8 – 10 nos.
Green chillies – 6 nos.
Rayi (Mustard seeds) & Jeera (cumin seeds) – 1 tsp. each
Urad dal (Black gram without skin) – 1 tsp.
Curry leaves - a few
Salt – to taste
Oil – 3 tbs.
Garlic pods – 4 -6 nos.
Tamarind – 1 small lemon size
Chop bottle gourd, raddish leaves. Skin the ribbed gourd and clean and save the skin, and green chillies.
Clean and soak the tamarind in half a cup of water.
Heat 1 tbs. oil in a frying pan; add 1/2 tsp. each rayi, jeera, 3 garlic pods, green chillies, ½ tsp. of Urad dal. Remove from the stove when they are fried to a light brown colour.
Drain the oil and put into mixer. Add salt to it. Make a fine powder. Add tamarind and make a smooth paste.
In a bigger pan, fry the greens and the skin of ribbed gourd in 1 tsp of oil.
Add these to the mixie and grind to a paste.
Into the same pan, add 1 tbsp. of oil and fry the chopped veggies. When they are almost cooked, take the pan off the stove and let it cool.
Add the veggies to the ground mixture and grind to a coarse paste. Make sure small pieces of vegetables remain. Take it into a bowl.
Into the pan put the remaining oil and fry the balance Rayi, Jeera, Urad dal, Curry leaves, Garlic pods. Add the garnishing to the chutney.
You can vary the quantity of tamarind and chillies to suit your palate.

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