Pumpkin/Eggplant(Aubergine)/Carrot Chutney

Recipe by Anu_N
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
  • Saute for 1 minute and then cover.
  • After 5 minutes, uncover, stir, and cover.
  • And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
  • In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
  • Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
  • Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
  • Don't add water unless it is too thick; add upto 1 tablespoon water if required.
  • Serve with rice, bread, chappatis, you name it!