Bitter Gourd Pachadi

Ingredients

250 gms Bitter Gourds
50 gms Green chilies (hot)
100 gms Tamarind
Salt to taste
1 teaspoon Methi seeds
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1 teaspoon each Cumin seeds, Urad dal & Chana dal (need while frying)
250 gms Onions cut into an inch pieces
100 gms Oil
Little Hing
1 teaspoon ground Ginger
50 gms Sugar

Method:

1. Cut bitter gourds into pieces along with seeds.
2. Fry methi and cumin seeds.
3. Grind bitter gourd, tamarind, green chilies, methi, cumin and salt.
4. Put oil in pan, splutter mustard seeds, put cumin, urad and chana dal and hing.
5. Put onions and fry till golden brown. After onions turn golden brown, put ginger into oil.
6. Pour the ground paste into oil and fry till all the moisture is evaporated.
7. Pour sugar while frying the paste. Preserve it in a dry bottle.

Red Chili Pickle

Ingrediants :

250gr Red Chilis(ripe)
150gr Tamarind
Extract
4 tbsp
Salt
150gr oil.
1 tsp hing.


Method:

1. Wash and clean the red chilis.Let them dry,(indoor)on dry cloth.
2. Wipe red chilis and put them in blender cursh them coarsely,add tamarind and salt to it,blend together for 3-4 mins.
3. Remove from the blender.Heat oil in a pan for 3-4 minutes and put hing, remove from the heat,allow it cool.
4. Then pour oil into the grounded pickle.Store it in a air tight jar.

Papaya Chutney

Ingredients:

1 large papaya (green raw)
1/2 kg sugar
2 tsps raisins
Juice of 2 lemons
Salt to taste

Method:

1. Peel and deseed papaya. Slice the papaya thinly into slices.
2. Boil sugar in 1 cup water, till it forms a thin syrup. Add papaya slices and raisins.
3. Add salt and boil till syrup thickens. Remove and add lemon juice. Stir well.
4. Cool and serve with main course as accompaniment.
   Preparation time: 25 minutes