Kaddhu chutney

Bottle gourd is more famous in the US than its cousin the round bottle gourd. This gourd does not look anything like its cousin the bottle gourd, which is more like a bottle. The round one is round but pretty much the same thing inside. We just eat the pulp between the skin and the more seedy pulp on pretty much 80 percent of the inside.

So, one of my acquaintances' has a garden and she gave me one of these round bottle gourds and I made dal with half of and today I made chutney with remaining of it , to go with the wada or Garelu I made.

Kaddu Chutney (Round bottle gourd side)

Round Bottle Gourd Chutney

Ingredients:

1. 3 cups round bottle gourd, peeled and pulp removed and cut into small pices
2. 1/2 cup juice from a small lemon sized tamaring
3. 1 tablespoon each of urad dal, chana dal, sesame seeds
4. 1 teaspoon each of cumin, oil
5. 1 small piece of ginger peeled
6. 1/2 teaspoon salt or more to taste
7. 2 dried red chillies

In a pan roast the urad dal and chana dal and dried red chillies till they start turning brown. Cut the heat and add the sesame seeds and cumin and continue to fry. Take it to a plate and let it cool.

In the same pan add the oil and fry the gourd pieces along with the ginger and salt for 10 minutes covered. Let it cool.

Grind the dal to fine powder. Add the gourd pieces and the tamarind juice and grind to a fine paste. Give a taste test for salt and add more if needed. Serve with steam rice or with any of your favorite breakfasts