1. Cut turai into samll peices , add oil in a hot pan,fry in low flame all ingredients one after another
2. Then mix all of them and grind to the required consistency ,
3. You can also make chutney with the skin alone when making torai as subzi
4. Temper the chutney season and enjoy with hot rice and ghee
Difficulty: ................. intermediate
Preparation: ............ about 25 minutes
Servings: ................. 4
2 chopped gr chilli
cumin: 1 tsp
curry leaves
frychannadal or cashew: 1 tbsp
hing
mustard: 1 tsp
oil: 2 tbsp
onion
salt
tamrind: 20 grams
turai (berakai)
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