- Bottle Gourd (just for the skins) 2
- Green Chillies 4
- Tamarind 1/2 inch ball
- Garlic 1 pod
- Chana Dal 1/2 tsp
- Urad Dal 1/2 tsp
- Mustard Seeds 1/4 tsp
- Cumin Seeds 1/4 tsp
- Salt to taste
- Oil 1 tbsp
Method:Wash well with a peeler and peel the gourd skin and keep aside.
2 cups of pumpkin peels as well as others about the repeat.
Remove stems, wash and roughly chop green pepper.
Soak tamarind in water for 15 minutes and extract thick pulp, discarding any nerves.
Heat oil in a pan, add green pepper along with the order in all talimpu content.
The chana dal turns light brown, open gourd skins and add enough salt.
Fry for few seconds and remove from heat.
Once cool, smooth paste, add garlic cloves during the last spin everything together with a piece of tamarind pulp.
Serve with rice or dosa.
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