![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6ygq1pgr0E1v1q52XbMNlPKgNQ-tVs-DcHJYeXvnZKBxUo_emNe_tiGe1g122P7RWh6Lr4retMaFZyONL7jMfAVetI6CzY_JwGqDd1oTPg2XAlAUgiUWsaNpl9LBIU4otMZdE1rEcpE3/s400/IMG_0243.jpg)
Ridgegourd skin from 2 ridgegourds
Channa dhal - 3 tbsp
Cumin seeds - 1 tbsp
Red chillies - 5 -6( according to spice)
Pepper corns - 6 -8 ( optional according to spice)
Garlic - 3 or 4 flakes
Tamarind - one small lime size
Salt as needed
For tempering:
Mustard seeds, urad dhal and curry leaves ( all few)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhDrZ9XXNbwYHLjEm77owSkCUeKPC1fnL1iLmMezAyQkm5uknl_lV6JOU_usKyZrhXyoOV-pefyM9OPbyRZ4HTqtgVyj9N22E0BDEnXVzIQU-tBV7BYDfwab4YM3qjZVzeFo-ktgeC2B_/s400/IMG_0237.jpg)
Heat a tbsp of oil and fry channa dhal...when it turns light brown, add cumin seeds, red chillies, pepper corns, garlic and tamarind.. fry for 2 - 3 minutes and add ridgegourd skin... fry till it is soft and cooked... remove and cool...add salt and grind in a mixer/blender to a fine paste...can also grind it coarsely.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHfy2qhFxSE7BbXwJGB-iEy4tb8jyhur2QeLtTolbzQTEdOBdBkfUzSQ-OeWAGAhbScv4hYTb2qWm68yFnvK4VjarIQYkz36W5-dZ9GIek41KwbsHuZ2VCph0LSAcKBNYvwTDs1MdpYys/s400/IMG_0240.jpg)
Finally temper it with mustard seeds, urad dhal and curry leaves.
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Padma