Thursday, August 6, 2009

Ridgegourd Skin chutney(ghosale shire chutney)

I cup grated coconut
2 redchillies
2 greenchillies
1 cup ridgegourd skin
1/2tbspn mustard seeds
1/2 tbspn jeera seeds
A pinch of asafoetida (Hing)
5-6 curry leaves


Peel the skin of the ridgegourd and keep aside .Heat the pan add the grated coconut and fry until it turns slightly brownish and gives that aroma .Take off the heat and allow it to cool.

In the same add 1 tbspn of oil add mustard seeds, jeera, when they start popping add redchillies ,curryleaves , greenchillies and fry for sometime and then later the ridgegourd skin and then 1 cup of water and bring it to a boil .After water evaporates ,then take off the heat .Allow it to cool and then grind it along with grated coconut into a course mixture without adding much water.Serve it dal and rice.

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