Monday, October 26, 2009

Beerakaya Chutney

We need:


Beerakaya 1 pound
Green chillies 7
Garlic cloves 3
Udad dal 1sp
Sesame seeds 11/2 sp
Jeera 1sp
Tamrind pulp 1sp
Salt to taste
Haldi pinch
Coriender seeds 1/2 sp
Oil 2 sps


For Tempering We need:


Mustard seeds 1/2 sp
Jeera 1/2 sp
Red chilli 2
Curry leaves 4
Udad Dal 1/2 sp
Oil 2 sps


Method:


Peel the skin of beerakaya and cut into small pieces.
Heat oil in pan and add beerakaya pieces and cut green chillies.
Saute for few mits and add udad dal,jeera, sesame seeds, Coriender seeds,
Tamrind pulp,garlic and haldi.
Cook for 10 mits on low flame and let it cool.
Now grind the mixture to thick paste.
Prepare tempering in a small pan.
Heat oil add musterd seeds,jeera, red chilli, udad dal, curry leaves.
Add this to chutney and serve with dosa, idly, roti etc...

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