Tuesday, December 1, 2009

Heerekai Chutney ( Ridge Gourd Chutney )

This dish has been one of my childhood favorite. I used to love it when my mom used to make this for me. This chutney goes very well with just plain steamed rice or as an accompaniment with Indian flat bread, chapathi. You can add more or less green chillies according to your taste.

Serves : 4


2 big ridge gourds, peeled and cut into cubes
2 tablespoons chana dal (bengal gram)
2 green chillies
1/4 teaspoon fenugreek seeds
1/4 cup coconut, fresh or desiccated
2 teaspoons tamarind juice
1 teaspoon jaggery or sugar
Salt to taste
1 tablespoon vegetable oil
1 teaspoon mustard seeds
pinch of asafoetida , optional
few curry leaves
1/4 teaspoon turmeric


Take the ridge gourd cubes in a deep vessel and add about a cup of water. On a medium high heat, bring this to a boil and cook until tender. Add a little more water if needed (do not add too much).

In another small pan, fry chana dal, green chilli and fenugreek seeds with little oil till chanal dal starts imparting a nice smell, till you see blisters appearing on the surface of green chillies and the fenugreek seeds start to turn brown. Take the pan off the heat and let cool a little bit.

Tranfer the contents of the pan into a blender. Add coconut, salt, tamarind, jaggery and the boiled ridge gourd (keep the water separate). Blend until smooth. Add the reserved water if necessary to get the right thickness.

Take oil in a pan, add mustard and let it splutter. Now add asafoetida, turmeric and curry leaves and fry for few seconds. Now add the mixture from the blender and stir well.

Serve this wonderful tasting chutney with rice or chapati. Enjoy!


Priya said...

Such a gorgeous and colourful chutney..

Happy cook said...

Beautiful colour and looks so delish.

Jo said...

Yum, absolutely delicious and love the colour.

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