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Before you jump to Sorakaya pachidhi bottlegourd chutney recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Reasons Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to sorakaya pachidhi bottlegourd chutney recipe. You can have sorakaya pachidhi bottlegourd chutney using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Sorakaya pachidhi bottlegourd chutney:
- Use 1 cup bottle gourd (quarter sized)(lauki)
- Prepare 1 small size tomato
- Use 1 tsp Jeera/cumin seeds
- You need 1 tsp coriander seeds
- Take 1 tsp sesame seeds
- You need 1 tsp chana dal
- Provide 1 tsp urad dal
- Use 4-5 red chilli(spicy level)
- Get 3-4 garlic clove
- Provide 2 tbsp oil
- Prepare to taste Salt
- Get For tempering
- Use 1 pinch turmeric
- You need 2 tsp oil
- Provide 1 tsp chana dal
- Get 1 tsp urad dal
- Prepare 1 tsp Jeera ( cumin ) seeds
- Take 1 tsp mustard seeds
- Provide 4-7 curry leaves
- Get 2-3 dry red chilli
- Get 2 garlic clove
Steps to make Sorakaya pachidhi bottlegourd chutney:
- Wash bottlegourd and peel the skin off using a peeler, then cut vertically into a half scoop out the seeds and chop bottle gourd kernel into small pieces
- Heat oil ina pan add chana dal, uraddal, jeera, Coriander seed, garlic clove roast alk to light golden then add sesame seeds, should get toasted well and transfer toa wide plate and cool
- Add a tsp oil to the same pan, add the chopped bottle gourd and fry on a medium fla me till the raw smell disappear completely.
- Transfer the cooled daks to the chutney jar and move the bottle giurd to the plate and cool
- Add chopped tomato to the pan and sprinkle turmeric and salt and fry till the tomato es turn completely mushy. Move this to the plate and cool, (if you dont like to use tomato you can skip)
- Powder the dals to a fine powder, ssrape off the sides and add cooled bottle gourd, tomatoes make a fine or coarse chutney of the mix
- Heat oil in the same an add mustard cumin, urad, chana dal, chily, garlic when dak turn golden. Add curry leaves, red chilli, add hing, off the flame and add the chutney to the pan and stir.ready to serve.
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