Chutneys

Gourd Chutneys

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The setting sun said “ Who will take up my work, the world heard these and yet remained responseless take a picture.
There was an earthen lamp
It said ” Lord I will unrest myself to the utmost”
--- Rabindra Nath Tagore
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All vegetables especially the Gourd family, except Bitter Gourd, can be prepared with skin of the vegetable also you can see research tell us that the skin of any vegetable contains most of the vitamins , so in order to use the , we invented chutneys to utilize them.


Ingredients

2 Cups of Beerakaya pieces along with the skin (outer skin)
Salt to taste
Tamarine
Green Chillies 1 or 2
Oil 2 spoons
Urad dal 2 table spoons
1 pinch of Hinghu
1 tea spoons of Mustard seeds
1 tea spoons of Jeera.


Method


Just like leafy chutneys the vegetable pieces along with the skin (thokulus) or steam it in pressure cooker after cooking, grind all the above items (except mustard, methi seeds) it should be fried separetly. Into smooth paste. The Urad dal content is large because it will absorb the water content of either leafy or vegetables.
Then add Mustard , Methi (that has been fried and kept aside), the vegetable chutneys with the beautiful aroma is bombarding my nose . So quickly go and do it fast. Ok tell me the result. Preparation of all vegetable chutneys are same, .
Serve this chutney with hot rice with pure ghee and enjoy your meal.

This is my 1st receipe from my ebook on Jayanti’s Speacials. The ebook is under constructions