Bottle Gourd and Tomato Chutney

Difficulty Rating 3 Grinding required, Special Ingredients needed)

Bottle Gourd, cubed with skin –  ½ cups

Chana dal – ½ Tbsp

Urad dal – ½ Tbsp

Cumin Seeds – 1 tsp

Coriander Seeds - 1 tsp (optional)

Corainder leaves – 1 TBsp (optional)

Dry Red Chilies – 2 (adjust)

Garlic cloves – 4-5

Jaggery or Sugar – 1 tsp (optional)

Tamarind, soaked in ¼ cup of water and keep the juice–  1 ½ inch ball

Salt to taste

Oil as needed

Seasoning:

Mustard Seeds – ¼ tsp

Urad Dal – ½ tsp

Dry Red chilies – ½ adjust to taste

Curry Leaves – a few

Oil as needed

1.    Heat oil in a medium sized pan, add the bottle gourd cubes and sauté for a few minutes until the raw smell is gone and it begins to become dry.  Set aside and let cool.

2.    Heat oil, add chana dal, urad dal, cumin seeds and coriander seeds and fry for a few minutes until the dals turn red.  Remove and keep aside.

3.    In the same pan as above, add garlic, red cilies, green chillies, coriander leaves and curry leaves and fry until the spices begin to pop.  Remove and keep aside. 

4.    Once everything is cool, grind the dlas first until they are a powder, then add the rest of the ingredients with the tamarind extract and salt and grind to a paste. 

5.    Heat a small amount of oil and add mustard seeds and let them pop urad dal and heat until it turns red.  Then add the curry leaves and dry red chili and stir for a few seconds. 

6.    Add to the ground chutney and stir