A nutritious, lightly sweet, tangy, and spicy chutney that pairs wonderfully with rice, dosa, idli, chapati, or curd rice.
Ingredients
Method
- Remove the pith of the bottle gourd and chop it roughly.
- In a pan, heat oil. Roast red chilli, urad dal and asafoetida until urad dal turns deep red.
- Remove in a plate for cooling, leaving the oil in the pan itself.
- Add bottle gourd and sauté in the same oil. Sprinkle a pinch of salt for easy cooking
- Once the bottle gourd is translucent, remove it to the plate. Let it Cool down.
- First place roasted red chilli, urad dal, tamarind, asafoetida and salt in the blender. Powder it coarsely.
- Add the sauteed suraikai/ bottle gourd pith and grind, not really smooth but with some texture.
