Toorai (Ridge Gourd) Chutney - NephroPlus | India's largest network of dialysis centres

Ingredients:

Ridge Gourd, chopped 2 cups

Green Chillies Slit 3-4 in no

Tomatoes ½ cup

Chana Dal 1 tsp

Urad Dal 1 tsp

Cumin Seeds ¼ tsp

Turmeric ¼ tsp

Oil 1 tsp

Nutrients

Nutritive value as per one serving (1 tsp)Calories – 22 Kcal
Protein – 0 mg
Sodium – 5 mg
Potassium – 1 mg
Phosphorus – 0.1 mg

Portion size: 4
Serving size: 2-3 tbsp.

Procedure:

Dry roast dal until golden brown. Keep aside to cool.
Add oil in non-stick pan; add cumin seeds and fry chillies for 2-3 mins.
Add tomatoes and cook until soft and mushy.
Add ridge gourd and fry until almost cooked.
Add turmeric and salt as prescribed by the dietician.
Grind the mixture to a smooth paste.
For tempering add 1 tsp oil in a pan, add mustard seeds and let it splutter.
Add pinch of hing and curry leaves and fry until leaves turn crisp.
Add seasoning to the ridge gourd paste and mix thoroughly.
Beerakaya chutney is ready to serve.