Bottle Gourd Chutney

26 Jan

Anapakaya Pachadi


Bottle Gourd 5 X 5 inch piece
Tamarind 1 inch sized ball
Green Chiles 2
Garlic 3 cloves
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Wash and chop bottle gourd into small pieces with its skin intact.
Remove stems, wash and slit green chiles.
Peel the garlic cloves.

Heat a tbsp of oil in a pan, add green chiles, garlic, tamarind, bottle gourd pieces and salt.
Keep it covered until bottle gourd is just cooked.
Cool, grind all the ingredients into paste using a blender and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add this tempering to the bottle gourd chutney bowl.
Mix well and serve with hot steamed rice.

Notes: Make sure bottle gourd is not overcooked.

One Response to “Bottle Gourd Chutney”

  1. chetana April 24, 2011 at 1:20 am #

    nice to eat with rice

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