This is a tasty dish with the things which we discard and think its not useful. This is an easy Indian style dip & goes well with any starters or snacks. When tempered it also gets the chutney flavour. I generally make snakegourd seeds thogayal. As I was having a bunch of fresh coriander stems, I made a dip cum chutney which was very tasty. The dip was best with baby corn fritters and the chutney was best with idli & dosa. As I found it interesting, I thought of sharing it with you.
Coriander stalks - 1 bunch
Snakegourd seeds - 2 cups
Green chillies - 2
Tomato - 1
Salt - as per taste
Oil - 1 tablespoon
Oil - 1/2 tsp.
Mustard seeds- 1/4 tsp.
Hing - a pinch
Wash the coriander stalks and chop it roughly .
Heat oil in a kadai and saute the snakegourd seeds for a while. Then add coriander stalks, tomato and green chillies and saute well till it completely wilts and the raw smell is diffused.
When cool, blend it in a mixie to a fine paste alongwith salt. (Do not add water). Dip is ready.
When tempered with mustard seeds and hing, the chutney is ready.