Ingredients

Gorikayi ( cluster beans// gawar phali)—big handfull

Kadale belle (channa dhal)—1 tablespoon

Uddina belle (urad dhal)—1 tablespoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Menthya kaalu (methi dana//fenugreek seeds)—1/4 teaspoon

Dry red chillies (ona menasina kayi//lal mirch)—3 to 4

Curry leaves (karibevu//kadipatta)—few

Fresh grated coconut (kayi turi//nariyal )—1/2 cup

Tamarind (hunase hannu//imli)—small piece

Salt—to taste

Oil—1 tablespoon

Method

Wash the gorikayi.

Take out the fibres from ends of each gorikayi.

Chop into small pieces.

Heat oil in a pan or kadai,add kadale belle,uddina belle,jeerige,menthya kaalu.

Sauté on medium flame till dhals turns to light brown.

Add in dry red chillies,karibevu and saute for few seconds.

When chillies turns crisp,add in chopped gorikayi pieces.

Fry for 4 to 5 minutes stirring continuously.

Add tamarind and grated coconut and mix well.

Switch off the stove.

Let the mixture cool completely.

Add salt to the mixture,transfer to a mixer grinder jar and grind to smooth paste adding sufficient water.

Transfer the chutney to a bowl.

Heat one teaspoon of ghee or oil in a laddle,add half teaspoon of mustard seeds (sasive),urad dhal (uddina belle),hing (asafoetida//ingu) each.

When it crackles pour over chutney and mix well.

Serve delicious chutney with dosa,rotti,rice,chapattis.