Doodhi Chutney

Ingredients

• 300 grams bottle gourd (doodhi), peel, remove seeds and chop roughly
• Salt to taste
• ¼ teaspoon turmeric powder
• 1 cup fresh coriander leaves
• ¼ cup scraped fresh coconut
• 2-3 garlic cloves
• 3 green chillies
• A small lemon sized tamarind ball 
• Tempering
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon split skinless black gram (dhuli urad dal)
• 1 teaspoon split Bengal gram (chana dal)
• 1 sprig of curry leaves
• 2 dried red chillies
• To serve
• Idlis

Method

1. Heat sufficient water in a non-stick deep pan, add bottle gourd, salt and turmeric powder and mix well. Cook for 8-10 minutes. 
2. Drain the bottle gourd into a large bowl and allow to cool down to room temperature.
3. Transfer the cooled bottle gourd into a mixer jar, add coriander leaves, coconut, garlic, green chillies, tamarind, salt and ¼ cup water and grind to a fine paste. Transfer the chutney into a serving bowl. 
4. To make the tempering, heat oil in a small pan. Add mustard seeds, split skinless black gram and split Bengal gram and sauté till golden brown. Add curry leaves and dried red chillies and saute for a few seconds. 
5. Pour the tempering immediately over the chutney and serve with idlis.