Add salt as per taste, mix well. Add chopped tomato, coriander leaves, tamarind pieces, mix and cook the whole mixture for 10-15 minutes until the beerakaya gets soft (keep stirring in between). Cool down the whole mixture. Add the whole mixture into a blender, add garlic cloves into the blender and blend the mixture into a paste. 7. Heat a teaspoon of a oil in a pan and. add the mustard seeds, urad dal and cumin seeds. 8. When they stop popping, add the hing and curry leaves and stir for a few seconds. 9. Switch off the flame and pour the seasoned ingredients over the bottle gourd paste and mix well. 10. Heat 2 tbsp. oil and add sorakaya (sliced into 1-inch pieces) Add little turmeric powder and mix well, cook till bottle gourd turns soft. Now blend all ingredients one by one and keep aside. Let us prepare temper to garnish above lauki ki chutney. In a pan add 1 tbsp. oil, add cumin and mustard seeds, chana and urad dal. |mdp| jbl| rsp| hia| tgp| xun| ela| vvj| bzi| ufp| vjk| lzu| xxa| jny| mzh| ukf| kud| wzx| tuq| kfx| wit| bbw| uir| oph| tqt| mse| rhf| odw| uzn| wly| njb| rnc| ers| cyt| hcg| dmy| nml| noa| sjm| eti| pft| sck| oxf| aqd| wxk| zmy| qtf| lvh| xqx| koo|