by Tarla Dalal
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Added to 78 cookbooks
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This chutney is absolutely delicious. Though classified under chutneys, this vegetable chutney is eaten with plain hot rice drizzled with a few drops of melted ghee and makes a meal by itself. Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty chutney. The South Indians use the peel of ridge gourd to make a chutney too! You can use gingelly or sesame oil in this recipe to enhance its South Indian flavours.
- Heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds.
- Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft.
- Allow to cool completely and purée to a fine paste in a blender.
- Serve immediately or store refrigerated for upto 2 days.
Nutrient values per serving
|Vitamin A||853.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||47.5 mg|
|Folic Acid||46.8 mcg|
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