Spicy Bottlegourd Chutney

Bottlegourd is one of the earliest vegetables cultivated by man, believed to be originated in Africa. Bottle gourd, not very familiar to the western world, is one of the favorite vegetables in Indian Cuisine. It grows in humid weather of India, Sri Lanka and other tropical countries. The bottle gourd is low in fat and cholesterol yet high in dietary fibre. It contains 96% water and 100gm of it contains around 12 Kcal. It is rich in iron and also has vitamins C and B complex.it is excellent for light, low-cal diets, as well as for small children, people with digestive problems, diabetics and convalescents. its high water content makes it very cooling. The cooked Bottle Gourd is cooling, calming, diuretic and easy to digest. It is also effective against constipation and other digestive disorders.Ayurveda suggests Bottle gourd juice once daily in the early morning for treating graying Hair.The Bottle Gourd juice is used in treatment of stomach acidity, indigestions and ulcers. A glass of lauki juice with a little salt added to it prevents excessive loss of sodium, quenches thirst & helps in preventing fatigue,excessive loss of sodium, satiating thirst and keeping you refreshed in summer.Here is a simple,spicy chutney with bottlegourd chunks grinded with dry red chillies, grated coconut,urad dal and tamarind, suits prefect with hot idlis,dosas,curd rice and rice porridge...

2cups Bottlegourd chunks
4nos Dry red chillies
1tbsp Urad dal
2tbsp Grated coconut
1no Tamarind (blueberry size)
Salt
1/4tsp Mustard seeds
5nos Curryleaves
Oil

Heat few drops of oil, fry the urad dal, dry red chillies until golden brown...keep aside..sauté the bottlegourd chunks in the same pan for few minutes,dry roast the grated coconut..take the cooked bottlegourd chinks, roasted coconut,tamarind,fried urad dal,salt and redchillies in a mixie and grind as fine coarse paste..Heat the remaining oil,splutters the mustard seeds,curry leaves and pour over the grounded paste and serve as side dish...