VEGETABLE CHUTNEY - SNAKEGOURD
Potlakaya (Snakegourd) Curd Chutney
2 snakegourd
1 green chillies
2 cups curd
½ teaspoon asofoetida
salt -to taste
Cut the snakegourd into round slices. and cook in a cooker. After they are cooked, allow them to cool for a while. In a bowl add curd, chopped cooked vegetables, sliced green chillies, and salt and mix well. Chaunce the seasonings and add to the curd. Garnish with coriander leaves, if desired.
VEGETABLE CHUTNEY - SPINACH
Spinach Chutney
1 head Spinach leaves
Channa dal 1 tbs
Urad dal 1tbs
Tamarind paste, 1 tbs.
Salt to taste
Red Chilies 2
Coconut 3 tbs.
Boil the spinach and drain the excess water. Don't throw away excess water as you can use it while grinding. Roast the Channa dal, Urad dal, and Red Chilies with or without oil. Allow it to cool, then grind this roasted mixture, boiled spinach, coconut, tamarind paste and salt, adding scant water while grinding.
Spinach Curd Chutney
2 cups finely chopped spinach
1 cup thick beaten curds (yoghurt)
2 tbsp roasted sesame seeds, powdered
1/2 tsp red chili powder
salt to taste
1 tsp oil
2 red chilis (halved)
A pinch of asofoetida
1/2 tsp mustered seeds
Cook chopped spinach in 1/4 cup water for 2 - 3 minutes. Mash it well and let it cool. Add above mixture to the curds and mix well. Add sesame powder and salt to it mix well. Put seasoning to it mix well. Serve chilled.
Spinach Peanut Chutney
A bunch of fresh spinach
Sesame seeds 3 tablespoons
Peanuts, 1/3 cup
Green chillies - 2 or 3
Salt to taste
1/4 teaspoon cumin
1/4 teaspoon mustard seeds
A few curry leaves
Tamarind paste
2 table spoons of cooking oil
Cut the spinach into small pieces, wash it properly and boil it. Let it cool. Meanwhile dry roast the sesame seeds and peanuts. Add the boiled spinach, dry roasted sesame seeds and peanuts, tamarind, green chilli salt and blend it into a fine paste. Heat some oil, add cumin, mustard seeds, curry leaves and when the mustard seeds start splattering, remove from heat and add it to the paste. The chutney is ready.
Beet
