Sorakaya pachidhi bottlegourd chutney

Name: Sorakaya pachidhi bottlegourd chutney
Total time: 1500 s
Yield: 2people
Cuisine: Indian
Ingredients: 1 cup bottle gourd (quarter sized)(lauki); 1 small size tomato; 1 tsp Jeera/cumin seeds; 1 tsp coriander seeds; 1 tsp sesame seeds; 1 tsp chana dal; 1 tsp urad dal; 4-5 red chilli(spicy level); 3-4 garlic clove; 2 tbsp oil; to taste Salt; 1 pinch turmeric; 2 tsp oil; 1 tsp chana dal; 1 tsp urad dal; 1 tsp Jeera ( cumin ) seeds; 1 tsp mustard seeds; 4-7 curry leaves; 2-3 dry red chilli; 2 garlic clove

Sashi Joshi @cook_24644609

Bangalore

Lauki is extremely low level with sodium , it help in weightloss, it help in urinary tract infection ,

Sashi Joshi @cook_24644609

Bangalore

Lauki is extremely low level with sodium , it help in weightloss, it help in urinary tract infection ,

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Ingredients

25 mint

2people

1 cupbottle gourd (quarter sized)(lauki)
1small size tomato
1 tspJeera/cumin seeds
1 tspcoriander seeds
1 tspsesame seeds
1 tsp chana dal
1 tsp urad dal
4-5red chilli(spicy level)
3-4garlic clove
2 tbspoil
to tasteSalt
For tempering
1 pinchturmeric
2 tsp oil
1 tsp chana dal
1 tspurad dal
1 tspJeera ( cumin ) seeds
1 tspmustard seeds
4-7curry leaves
2-3dry red chilli
2garlic clove

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Steps

25 mint

1

Wash bottlegourd and peel the skin off using a peeler, then cut vertically into a half scoop out the seeds and chop bottle gourd kernel into small pieces
2

Heat oil ina pan add chana dal, uraddal, jeera, Coriander seed, garlic clove roast alk to light golden then add sesame seeds, should get toasted well and transfer toa wide plate and cool
3

Add a tsp oil to the same pan, add the chopped bottle gourd and fry on a medium fla me till the raw smell disappear completely.
4

Transfer the cooled daks to the chutney jar and move the bottle giurd to the plate and cool
5

Add chopped tomato to the pan and sprinkle turmeric and salt and fry till the tomato es turn completely mushy. Move this to the plate and cool, (if you dont like to use tomato you can skip)
6

Powder the dals to a fine powder, ssrape off the sides and add cooled bottle gourd, tomatoes make a fine or coarse chutney of the mix
7

Heat oil in the same an add mustard cumin, urad, chana dal, chily, garlic when dak turn golden. Add curry leaves, red chilli, add hing, off the flame and add the chutney to the pan and stir.ready to serve.