Heerekai (Toorai) Chutney

This chutney goes well with chapathi.

 

Heerekai (Toorai) Chutney

Recipe by Shanta Rao
Servings

10

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • Heerekai (Toorai) : 3

  • Red chillies : 5

  • Cumin seeds (Jeera) : 1 teaspoon

  • Fenugreek (Methi) seeds : ½ teaspoon

  • Tamarind paste : ½ teaspoon

  • Asafoetida (Hing) : ¼ teaspoon

  • Mustard seeds (Rai, Sasve) : 1 teaspoon

  • Peanuts : 2 tablespoons

  • Chana Dal : 1 teaspoon

  • Urad Dal : 1 teaspoon

  • Vegetable Oil : 6 tablespoons

  • Salt to taste

Directions

  • Peel and cut the ridge gourd into small pieces.
  • In a pan, heat 2 tablespoons of oil and fry red chillies, fenugreek and cumin seeds. Add the ridge gourd and cook on low. Add salt and tamarind paste. After the ridge gourd is fully cooked, remove from fire and let it cool.
  • Grind everything without water into a coarse paste.
  • In a pan, heat 2 tablespoons of oil and fry peanuts until golden brown and set them aside.
  • In a pan, heat 2 tablespoons of oil. Add mustard. After the mustard pops, add asafoetida, urad dal and chana dal. Cook until the dals are golden brown.
  • Pour seasoning over the chutney. Add the peanuts just before serving.