Ivy gourd chutney
Ivy gourd is abundantly available throughout the year in India. Try this every day vegetarian chutney which goes well with warm rice, a dollop of ghee and sliced onion by the side.
Ingredients
Method
- Heat oil in a vessel, add cumin seeds, black gram, Bengal gram, red chillies and sauté for 2 mins. Add green chillies, garlic and ivy gourd pieces and sauté for 10 mins till the pieces are half cooked. Turn off heat and allow to cool.
- Grind all the ingredients to coarse paste, adding tamarind, salt and jaggery. Add little water if required. Transfer to a serving bowl.
- In a small pan, add a tsp of oil and once hot, add mustard seeds.
- Once the seeds splutter, add red chilli, curry leaves and asafetida and sauté for few seconds. Pour over the chutney.
- Serve with hot steamed rice and a dollop of ghee.