I’ve come across this chutney at VahRehVah. I immediately gave it a try and it was very tasty. I’ve tweaked it a bit in terms of using onion to suit our taste buds. Also, I never used cashew nuts in this chutney, as said in the original recipe. It was so easy to prepare and was completed in less than 20 minutes as I have used tender ridge gourd.
Ridge Gourd (Beerakaya): 2; roughly chopped
Roasted Chana Dal (Venchina Sengapappu): 3 tablespoons
Onion: 2; Small
Green Chilli: as per taste
Tamarind: as per taste
Salt: as per taste
Curry Leaves: 1 twig
Coriander Leaves: 1 sprig
Garlic: 4-5 flakes
Mustard Seeds: 1/4 teaspoon
Urad Dal: 1/d teaspoon
Cumin Seeds: 1 teaspoon
Asafoetida: 1 big pinch
Oil: 2 tablespoons
1. Heat 1 tablespoon oil in a wok. Add cumin seeds, garlic flakes, chilli, 1 roughly chopped onion. Saute till onion is transparent.
2. Add chopped ridge gourd and saute till it start oozing water. Add tamarind, salt, chopped coriander leaves and combine well. Cover with lid and cook on low flame.
3. Remove from heat and allow to cool. Add roasted chana dal and grind to required consistency (try not to use much water while grinding). Take chutney into a serving bowl.
4. Heat remaining oil in a heavy bottom pan. Add mustard seeds and let them splutter. Add curry leaves and saute till crisp. Add asafoetida and saute for few seconds.
5. Add finely chopped onion and saute till transparent. Pour this tempering over the chutney and combine well. Serve with steamed rice or any Indian flat bread.