Bottle Gourd (just for the skins) 2
Green Chillies 4
Tamarind 1/2 inch ball
Garlic 1 pod
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 tbsp
Method of preparation:
Wash thoroughly and peel bottle gourd skin with a peeler and keep aside.
Repeat the same with other bottle gourd to get about 2 cups of peels.
Remove stems, wash and roughly chop green chillies.
Soak tamarind in water for 15 minutes and extract the thick pulp discarding any veins.
Heat oil in a pan, add all talimpu ingredients in order along with green chillies.
When chana dal turns light brown, add peeled bottle gourd skins and sufficient salt.
Fry for few seconds and remove from heat.
Once cooled, grind everything together with tamarind pulp into smooth paste adding garlic clove during last spin.
Serve with rice or dosa.
Notes: Add tsp of grated jaggery to make it little sweet.