BEERA TOKKU(POTTU)PACHADI(Chutney with Ridge gourd/silk gourd/sin qua skin)

INGREDIENTS;

1. Beerakaya tokku(Ridge gourd skin)-1/4kg
2. Tamarind-half of small lemon
3. Turmeric powder-1pinch
4. Jaggery-3/4tsp
5. Salt-to taste

POPU/seasoning/taalimpu;

1. Redchillies-5
2. Fenugreek seeds-1/4tsp
3. Urad dal(black gram dal)-1/2tsp
4. Mustard seeds-1/4tsp
5. Oil-4tsp
6. Green chilli-1
7. Asafoetida-1pinch

PROCEDURE;

1. Put the kadai on stove and heat 1tsp oil.
2. Roast the urad dal,fenu greek seeds,mustard seeds and red chillies till golden  brown.
3. Add asafoetida till gives good aroma.
4. Keep this roasted popu aside.
5. Cut the skin of beerakaya (beerakaya tokku) into small pieces.
6. Put the kadai on stove add 3tsp oil and heat it.
7. Add green chilli and beerakaya tokku.
8. Roast the beera tokku till reduce the raw vegeatable smell.
9. Cool it for some time.
10. First grind the roasted popu.
11. Add roasted beera tokku and grind it.
12. Add tamarind,salt, jaggery,turmeric powder and again grind it.
13. Add little bit of water and grind the chutney.
14. Beera tokku chutney comes smooth paste.
15. This beera tokku chutney is rich in fibre.
16. Serve this beera tokku  chutney with hot rice along with ghee