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Clean the peels under water nicely. Add 1 tsp oil in a frying pan and stir-fry bottle gourd peels for 2 minutes. Let it cool down completely.
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Add green chillies, bottle gourd peels, coconut, coriander leaves, roasted gram in your blender and blitz it to make a paste. Add little water if you feel the chutney is too thick.
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Transfer it into a bowl and add salt to taste.
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Add 1 tsp oil in a small frying pan and add mustard seeds and asafoetida. When mustard seeds crackle, add it into the chutney.
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Serve it with dosa, idli, sevai etc.