Tomato-Netibeerakaya Chutney.

Tomato-Netibeerakaya Chutney is more tastier when it is taken with Dosa/Chappathi/Rice.


Ingredients:
Tomatoes                                        : 6
Netibeerakaya(Sponge gourd)             : 3.           Coriander                                         : 2stems.
Red Chillies                                       : 4
Green Chillies                                    : 4.
Roasted Methi Powder                      : 1/2spoon.
Tamarind Pulp                      : 2 tablespoons(approx)
Chana Dal                                          : 2 tablespoons
Urad Dal                                     : 2tablespoons
Mustard Seeds                            : 1tablespoon
Jeera(Cumin Seeds)                     : 1 tabkespoon
Turmeric                                      : 1/2teaspoon
Salt                                              : 1spoon.(approx)
Oil                                               : 2spoons.
Hing(Asofoetida)                          : 1/2teaspoon.

Preparation:
Wash the Tomatoes & Sponge gourds (Neti Beerakaya) and cut into cube size pieces. Heat a kadhai at a medium flame with two spoons of Oil in it. When the Oil gets heated, add the Chana Dal, Urad Dal, Mustard Seeds & Cumin Seeds and roast them until they turns into golden color. Add Red Chillies & Hing and roast them for a minute. Now remove this tadka from the kadhai and keep aside in a bowl. Now into the same kadhai, add the Sponge gourd Pieces & Green Chillies and cook them for 2 minutes by covering with a lid. After 2 minutes, add the Tomato pieces and again cook them for 5minutes without lid. After 5 minutes, the Tomato & Sponge gourd  pieces turns into soft. Turn off the stove and wait for 5 minutes till they get cooled. Blend the roasted tadka into a fine powder leaving 3/4th of tadka aside. When the tadka gets roasted, add Green Chillies and again blend it. Now add cooked Sponge gourd  & Tomato pieces along with Tamarind pulp, Turmeric, Roasted Methi Powder & Salt and whip it until they turns into a fine coarsely  paste like chutney. Now remove from the blender and shift into a serving bowl. At last garnish the Chutney with chopped Coriander and remaining tadka. Now tasty-tasty Tomato-Netibeerakaya Chutney is ready to serve and eat.

Note: when adding cooked pieces to grinder, use whipper button so that the chutney will not be
pasted.