Chutney From Tender Seeds Of Snake Gourd
Servings Prep Time
1cup 10minutes
Cook Time
10minutes
Servings Prep Time
1cup 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Wash and scrape the whitish scales from the snake guard. Cut the two edges and then cut into 3 or 4 inch cylinders.
  2. Again cut into two and remove the fleshly part that will also have tender seeds among them.
  3. Heat oil in a shallow pan. When the oil becomes hot, add the chana dal and fry until the dal becomes brown in color.
  4. Next add the red chillies, pepper and stir for few seconds, add the curry leaves and coconut and roast everything together.
  5. Lower the heat, now add the fleshy scooped out part of the gourd and saute for few minutes.
  6. When everything is well sauteed add the asafoetida. Remove from stove and allow to cool.
  7. In a mixer jar, add the sauteed and roasted ingredients, salt, tamarind and run it for seconds. Then add little water and grind again. Check the taste and add salt, tamarind, chillies as needed.
  8. Add more water according to the consistency you prefer. Remove into a bowl.
  9. Heat little oil in a small tadka pan, add the mustard seeds and a red chilli and allow the mustard to crackle.
  10. Pour this over the prepared chutney and mix.
  11. Serve this tasty chutney with any Indian food.
Recipe Notes

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