Chutney prepared using charred Bitter Gourd.
Time Required: 10 Minutes
Ingredients:
2 tiny or 1 big Hagalkayi / Bitter Gourd / Karela
½ Cup grated Dry Coconut
6 – 7 Green Chilies
1tbsp Grated Jaggery
2 inch Tamarind
1tbsp Oil
1tsp Mustard Seeds
A pinch of Hing / Asafoetida
Salt to taste
2 tiny or 1 big Hagalkayi / Bitter Gourd / Karela
½ Cup grated Dry Coconut
6 – 7 Green Chilies
1tbsp Grated Jaggery
2 inch Tamarind
1tbsp Oil
1tsp Mustard Seeds
A pinch of Hing / Asafoetida
Salt to taste
Method:
Char Hagalkayi in an oven or directly on the flame. Chop into pieces. Grind Hagalkayi, Coconut, Green Chilies, Jaggery, Tamarind and Salt to a paste. Heat Oil and add Mustard Seeds, when they splutter add Hing. Pour this over the chutney and mix well. Serve with Dosa, Idly,Rice, Phulka or Paratha.
Char Hagalkayi in an oven or directly on the flame. Chop into pieces. Grind Hagalkayi, Coconut, Green Chilies, Jaggery, Tamarind and Salt to a paste. Heat Oil and add Mustard Seeds, when they splutter add Hing. Pour this over the chutney and mix well. Serve with Dosa, Idly,Rice, Phulka or Paratha.
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