Heerekai & Kumbalkai Chutney

One more Chutney variety for Chutney lovers to try out! You can relish this with hot rice and ghee.
Prep Time	10 Minutes
Cooking Time	10-15 Minutes
Serves	4 People
Ingredients	Hirekai (Ridge gourd) & Boodu Kumbalkai (Ash gourd) Coconut (fresh/Frozen) Tamarind Paste Jaggery Salt	1 Cup ½ Cup ¼ Tsp. To taste To taste
To Fry	Chana Dal Urad Dal Dry red Chillies Fenugreek Seeds Mustard	1 Tbsp. 1 Tbsp. 4 1 Pinch 1 Pinch
Seasoning	Mustard Urad Dal Oil Asafetida Curry Leaves	¼ Tsp. 1 Tsp. As required Pinch A Few
Method 1.  Cut a cup of Ash gourd and Ridge gourd and cook/boil them with some water till they are done. Ensure they are not mushy. Let it cool. Note: You can microwave the vegetables in high for 5 minutes. 2.  Dry roast the “To Fry” ingredients in a pan. 3.  In a blender jar add the above fried contents and powder coarsely. 4.  Now add the veggies, coconut, tamarind, salt and jaggery into the jar and blend to Chutney consistency. 5.  Season the chutney with the “Seasoning” ingredients and garnish with Coriander leaves.