Tuesday, January 19, 2010

RIDGE GOURD PEEL CHUTNEY

Method

1. Heat pan with 1-2 tsp of oil, add 1 tsp of urad dal, cumin seeds, chana dal, few curry leaves, 3-4 red chilies and saute them.

2. Add the peels and saute them for 4-5 minutes until it turns little soft.

3. Add ¼ cup of coconut or 3-4 tsp of shredded coconut and saute for 1-2 minutes. Turn off the heat and keep aside.

4. Once it cools down, grind the mixture with marble size tamarind and salt.

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