Ivy Gourd Chutney
Author: 
 
Ingredients
  • Ivy gourd/ Kundru - 1 cup
  • Desiccated coconut / grated coconut - ⅓ cup
  • Roasted chana dal / chutney ka dal – ¼ cup
  • Baby onions/ shallot – ¼ Cup
  • Lemon juice -1tsp
  • Curry leaves – 8-10 nos
  • Green chili -1 (optional)
  • Oil – 1.5 tablespoons
  • Mustard seeds – 1 teaspoon
  • Cumin seeds – 1 teaspoon
  • Turmeric – ½ teaspoon
  • Rock salt/ salt - to taste (I have added 1 teaspoon)
Instructions
  1. Clean the ivy gourd and shallots. Chop them into even sized pieces.
  2. Heat oil in kadai / heavy bottom pan, add cumin / jeera, mustard, curry leaves, green chilli and shallots. Cook them for approximately 2-3 minutes
  3. Add in the ivy gourd, turmeric, chana dal and salt. Mix everything well and cook the ivy gourd for 7-9 minute on a medium flame so that the rawness of the vegetable is gone.
  4. Turn off heat and allow the mix to cool.
  5. Grind all the above ingredients to a coarse paste.
  6. Add the lemon juice and mix well again.
  7. The chutney is ready to be served.
Recipe by Bumps n Baby at https://www.bumpsnbaby.com/ivy-gourd-chutney-recipe/