Remembered long back, a friend of mine ever mentioned making chutney out of the skin ridged bottlegourd. I was tempted to make my chutney of the same but the decided otherwise as the bottlegourd skin was more brown than green. Instead I used chopped bottlegourd.
I always like to prepare my chutneys using coconut oil. It gives this nice aroma while sauteing and afterwards. I was pleasantly surprised on how it turned out - my sister-in-law liked it.
Ingredients:
Half of bottle gourd medium sized
1 medium sized onion
1 tsp ginger garlic paste
2-3 green/red chilly - depending on your spicy taste bud
1 sprig of curry leaves
10 sprigs of coriander leaves - chopped coarsely
salt to taste
tamarind paste/juice - small pinch
1 -2 tbs of coconut oil - optional can use any other vegetable oil
1tsp cumin seeds
1 tsp of channa dhall
2-3 tbs of coconut gratings.
Preparation:
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| Some of the ingredients |
1. Removed the skin of the bottlegourd. Chopped the vegetable to small pieces. Since you are grinding into a paste, you need not remove the inner white portion and the seeds of the bottle gourd if they are not hard.
2 Heat coconut oil. Once hot, add in cumin seeds. Let it splutter. Afterward add in channa dhall and let it turn slightly brown.
3. Next add in the onions and cook till soft and light in colour. Add in ginger/garlic paste - stir till the rawness of the paste disappear. Add in green chilly and curry leaves. Fry for another minute or two so.
4. Add in the the chopped bottle gourd. Mix well and let it cooked till soft.
5. Add in the coriander leaves and cooked for a few more minutes.
6. Remove from fire and leave it to cool.
7. In a grinder, add in the cooled bottle gourd mixture, adding coconut scraps. salt and tamarind juice/paste. Blend into a fine paste.
8. Remove from the blender and serve with some chopped coriander leaves.
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