Heerekayi (Ridgegourd) Chutney and Ragi Rotti

Few days back it was raining chutney's  made of ridge gourd and bottle gourd peels. I thought of making some. The Ridge Gourd (Heerekayi) I bought so tender that I decided to add ridge gourd itself and it turned out delicious. Adding ridge gourd enhanced the taste of chutney. It made a apt accompaniment to Ragi Rotti. More information on Ragi and it's health benefits can be found here and here. Ragi is abundantly grown in south Karnataka and it is a staple food for many people in that area. 
Heerekayi/Ridge Gourd Chutney :
Tender Ridge Gourd - 1.5 cups (1cup=100ml) chopped into 1/2" cubes
Roasted Peanuts - 2tbsp
Green Chillies - 4 (adjust according to taste)
Tamarind Juice - 3/4 tbsp (adjust according to taste)
Coriander leaves - 2tbsp (finely chopped leaves)
Huchellu(Niger Seeds) Powder - 1/2 tsp
Tampering :
Oil, Mustard, Kadalebele & Uddinabele (Chana and Urad dal), Red Chillies, Hing and Curry leaves
In half tsp oil sautee ridge gourd pieces and green chilli pieces till blisters are seen on chilli. 
Take sauteed Ridge Gourd, Chillies, Peanuts, tamarind juice and coriander leaves in a blender and blend it to smooth paste. 
Do tampering by adding the ingredients, in the same order mentioned above. Add tampering mix to ground chutney and serve. 
Ragi Rotti : makes 4 rottis 
Ragi Flour - 2 cups
Onions-1 cup (chopped)
Coriander leaves-2tbsp (chopped)
Cumin Seeds-1/2 tsp
curry leaves-2tsp (choppe)
Fresh coconut - 2tbsp (grated)
Green Chilli paste - 1tsp
Mix all these ingredients by adding water in little quantities. Make a soft pliable dough.
Grease rotti pan. Take little dough and pat the flour with your fingers to make a thin rotti. 
Place the rotti pan the on stove and cover it with a lid. Slowly turn the tava around so that the whole rotti is baked properly from all sides. You can open the lid to see the unbaked portion and then turn it to the appropriate direction.
Remove rotti from the pan using a steel spatula and enjoy it hot with chutney.
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