Ingredients
- 2 tablespoons oil
- 2 tablespoon urad dal
- 2 tablespoon roasted chana dal
- 1 tablespoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 inch ginger
- 6-7 garlic cloves
- 4 dried red chilli
- 1 large onion sliced
- 1 large tomato roughly chopped
- salt to taste
- 1 cup lauki/ bottle guard
- 1 cup fresh coriander
- 1 lemon size tamrind
For Tadka
- 2 tablespoons oil
- 1 teaspoon mustard seeds/rai
- 1 teaspoon urad dal
- ¼ teaspoon asafoetida/ hing
- 8-10 curry leaves
- 2 dried red chillies
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Heat oil in a kadai. Now add urad dal, roasted chana dal, coriander seeds, mustard seeds, cumin seeds and roast them for a minute.
- Now add garlic cloves, ginger, dried red chillies and cook for another minute.
- Further add sliced onions and cook for 3-4 minutes or until they get light golden brown colour.
- Now add chopped tomatoes and salt and cook for 2-3 minutes or till the tomatoes turn soft.
- Now add chopped lauki, fresh coriander and tamarind. Mix till everything is well combined and cook for 4-5 minutes or until the lauki turns soft.
- Let the lauki chutney mixture cool down completely.
- Transfer it in a mixer grinder along with some water and grind until smooth. The lauki chutney is ready. Now we will prepare a special tadka for it.
For Tadka
- Heat oil in a pan.
- Now add mustard seeds, urad dal, asafoetida and sauté them for few seconds.
- Further add curry leaves and dried red chillies and mix well.
- Immediately pour the tadka on the lauki chutney and mix well.
- Serve with idli and dosa. Store in the refrigerator for upto 2 days.
Recipe Notes
- If you do not eat garlic then you can skip it.
