Pudina chutney with Turai Jhinga Tamatar wala

The other day I went shopping I found the freshest bunch of mint and coriander and I had to take it. The auroma was hypnotizing. I love the smell of fresh coriander and mint. After I got it I had to make something out of it else the fresh mint will just get dark and wilted and spoil away. So I made Pudina Pacchadi.
            Ofcourse, Pudina Pacchadi is just a side so I had to make something else with it and I made Ridge gourd with shrimp and Tomato

Cilantro

Mint Chutney

Mint

Pudina Chutney (Ground mint accompainment)

 


Ingredients:

1. About 4 cups of mint leaves
2. 2 cups of coriander leaves
3. Tamarind the size of a small lemon, soaked in about 2-3 tablespoons of warm water
4. 1 teaspoon salt
5. 2 garlic cloves
6. 1 tablespoons sesame seed oil (or any other oil
7. 1/2 teaspoon cumin
8. 2 dried red chillies
9. 1 green chilly (optional-use if you like the chutney spicy)

Wash and dry the mint and coriander on kitchen towels. In a pan heat the oil and fry the cumin for a couple of minutes. Add red chillies, green chilly pieces and garlic and fry for 3-4 minutes. Add the leaves and stir to combine. Cover and cook for 3 minutes. Add salt and tamarind pulp and cook for 5 more minutes. Let it cook and grind to a paste and enjoy with rice or Idli, Dosa etc

Turai Jhinga Tamatar Wala (Ridge gourd curry with Shrimp and Tomato)

Turai Jhinga Tamatar

Ingredients:

1. 2 large ridge gourd peeled and cut into quarters and sliced 1/4 cm
2. 1 large tomato chopped
3. 1 medium red onion chopped
4. 1/2 ln shrimp shelled and deviened
5. 1/2 teaspoon each of turmeric, chilly powder, home made ginger-garlic paste
6. 1 teaspoon salt divided
7. 1 large or 2 small green chillies chopped
8. 2 tablespoons oil

Sprinkle half teaspoon salt on the ridge gourd and set it aside. Use the peel to make Ridge gourd Peel Chutney

In a pan heat the oil and fry the onions till tender. Add green chilly pieces and ginger-garlic paste and fry for a couple of minutes. Add tomato and cook covered for 5 minutes. Add salt, chilly powder and turmeric and stir to combine. Squeeze as much as possible, the ridge gourd pieces to remove water and add them to the pan and stir to combine. Cover and cook for 5 minutes. Add shrimp and cook covered for 10 minutes. Remove the lid and let the excess water escape. Garnish with cilantro and enjoy

Also try

 Aalu Turai