anandhuvasudev/southindiandish huggingface dataset:
Ingredients: cashew nuts,salt,green chillies,ginger,cardamom (elaichi) podsseeds,paneer,red chilli powder,cloves garlic,gram flour (besan),curd,onion,kasuri methi (dried fenugreek leaves),garam masala powder,sunflower oil

Paneer Pasanda Recipe -Cottage Cheese in Spicy Yogurt Curry, 1 cup Curd (Dahi / Yogurt),2 Green Chillies,2 cloves Garlic,Salt - to taste,1 inch Ginger,1/4 teaspoon Red Chilli powder,1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 Onion - finely chopped,1 Cardamom (Elaichi) Pods/Seeds -  de-seeded,1/2 teaspoon Gram flour (besan),6 Cashew nuts,250 grams Paneer (Homemade Cottage Cheese) - cut into cubes,1 tablespoon Sunflower Oil,1/4 teaspoon Garam masala powder, 50, Awadhi, To begin making the Paneer Pasanda Recipe, get all the ingredients ready and handy.See how to make homemade paneer recipe.
Cut them into cubes and keep aside.Grind the ingredients to be made into a paste and keep aside.Whisk the yogurt, gram flour, kasuri methi, garam masala, red chilli powder and salt.
Keep aside.
Heat oil in a heavy bottomed wok; add in the onion cashewnut paste and saute on low to medium heat until the raw smell from the onions go away and the color changes to pink / golden.Add in the yogurt mixture and keep stirring until the Pasanda gravy thickens.Once the Paneer Pasanda gravy begins to thicken, add in the cubed paneer pieces and simmer for another 2 to 3 minutes.
Check the salt and spice levels and adjust to suit your taste.Turn off the heat and serve the Paneer Pasanda along with Phulka, Naan or Tawa Paratha., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Paneer_Pasanda_Paneer_Yogurt_Gravy_Recipe_Curry-3.jpg, 14
Ingredients: baking powder,wheat flour,orange,salt,curd,orange juice,eggs,flour (maida),instant oats (oatmeal),sunflower oil

Oatmeal Pancake Recipe With Orange, 1 teaspoon Baking powder,1/4 cup Fresh orange juice,1/2 cup Whole Wheat Flour,2 teaspoons Orange Zest (Rind) - powdered,1/2 cup All Purpose Flour (Maida),1/2 cup Instant Oats (Oatmeal),1 pinch Salt,1/4 cup Curd (Dahi / Yogurt),2 Whole Eggs,Sunflower Oil - to drizzle, 30, Continental, To begin making the Oatmeal Pancake Recipe with Orange, combine all the ingredients except the oil in a large mixing bowl.
Whisk well until fluffy and well combined.
The consistency of the pancake batter has to be of thick pouring consistency.Heat a 8 inch pan over medium heat and melt 1/2 tablespoon butter or 1/2 tablespoon oil in the pan.When the butter is hot but not smoking, lower the heat to medium-low and drop one heaping soup spoon of batter into the pan.Cook the pancake about 2 minutes on each side, until browned and cooked.
Continue with remaining pancakes.Serve Oatmeal Pancake Recipe With Orange along with honey, a bowl of fruit, a glass of Mulled Apple Juice Recipe or Carrot Cashew Smoothie Recipe., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Oatmeal_Pancake_Recipe_with_Orange-1.jpg, 10
Ingredients: tomato,salt,ginger,cinnamon,lemon grind,spoon turmeric powder,red chilli powder,onion,cardamom,coriander powder,black gram,amchur lemon,pomegranate,green chillies,oil ghee,garam masala powder

 Chole Pindi Recipe,  1/2 cup tomato puree, 1 tsp pomegranate, 1 tsp coriander powder, cut 1 inch ginger - thin, 1 onion - finely chopped, 1/2 tsp red chilli powder, 1/2 small Spoon turmeric powder, 1 cinnamon, 1/2 tsp amchur - or lemon juice, 2 cardamom, 1/2 tsp garam masala powder, Lemon - grind, oil - or ghee, 2 green chillies - cut straight, 1 inch ginger - finely chopped,1 cup black gram - soaked overnight, Salt - as per taste, 620, North Indian Recipes, To make the Chole Pindi Recipe, we will first cook the black gram in a pressure cooker.
In a pressure cooker, pour the black gram along with water and salt as per the experiment.
Cook until 4 to 5 come to the city.
Turn off the gas and let the pressure drain automatically.
Open the cooker and keep the gram separately.
Now heat oil in a pan.
Add onion, ginger, green chilli and cook till the onion becomes soft.
After the onion becomes soft, add tomatoes, turmeric powder, coriander powder, garam masala powder, mango powder, red chilli powder, cinnamon, cardamom and cook till the tomatoes become soft.
Now add black gram and mix.
Cover the pan and cook it for 5 minutes.
Turn off the gas and garnish with green coriander, ginger and lemon juice.
Serve Chole Pindi Recipe with celery poori, boondi raita and flour halwa for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/jan-5/Chole_Pindi_Recipe_Spicy_Chickpea_Curry-0828.jpg, 16
Ingredients: salt,coconut,idli rice,jaggery,water,curry leaves,white urad dal (split),dry red chillies,peanuts (moongphali),tamarind paste,coconut oil,chana dal (bengal gram dal)

Andhra Style Coconut Flavored Rice Upma Recipe, 1 teaspoon White Urad Dal (Split),2 teaspoons Tamarind Paste,Curry leaves - a few,Salt - to taste,2 cup Idli Rice - soaked in water for 3 hours,3/4 cup Fresh coconut - grated,6 Dry Red Chillies - broken,2 tablespoons Coconut Oil,1 teaspoon Chana dal (Bengal Gram Dal),1 cup Water,1 tablespoon Roasted Peanuts (Moongphali),1 teaspoon Jaggery,3 Dry Red Chillies - broken, 50, Andhra, To begin making Andhra Style Coconut Flavored Rice Upma Recipe, grind soaked and drained idli rice, along with freshly grated coconut, dry red chillies, and make a coarse mixture with 1/4 cup of water.
Set aside.
Heat a heavy bottomed vessel and add coconut oil.
Once the oil is hot, add urad dal, chana dal, curry leaves, dry red chillies and groundnuts.Once they all turn light brown, crunchy, add the coarse coconut and rice mixture into the pan and mix it.Keep it closed and cook for about 20 minutes on low heat.
Adjust water if needed.Stir with a ladle every 5 minutes or so.Keep it closed and cook until the rice gets cooked and water is absorbed.Serve Andhra Style Coconut Flavored Rice Upma Recipe with Andhra Gongura Pachadi Recipe or High-Protein Peanut Chutney Recipe for breakfast followed by South Indian Filter Coffee Recipe With Filter Coffee Powder for a complete breakfast meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/smdeepikaa-yahoo.co.in/Coconut_flavored_Rice_Upma_recipe_edited.jpg, 12
Ingredients: flour (maida) dissolved,salt,ginger,sunflower oil,spring roll wrappers,carrot,onion,green bell pepper (capsicum),cabbage (patta gobi muttaikose),pepper

Vegetable Spring Rolls Recipe, Sunflower Oil - for deep frying,1/4 cup Onions - thinly sliced,3 tablespoon All Purpose Flour (Maida) - dissolved in 1/4 cup water,1/4 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,Salt and Pepper - to taste,1/4 cup Carrots (Gajjar) - thinly sliced,1/4 cup Green Bell Pepper (Capsicum) - finely chopped,1 teaspoon Ginger - grated,12 Spring Roll Wrappers, 40, Chinese, To begin making the Vegetable Spring Roll Recipe; we first need to get the spring roll wrapper ready.
You can optionally use ready-made wrappers, but homemade wrappers are super easy to make and tasty too.
Click here to see how to make homemade Spring Roll WrappersHeat a tablespoon of oil in a wok on high heat.
Add in the cabbage, carrots, onions, ginger and green bell peppers.
Saute the vegetables on high heat, until lightly softened.Stir in the salt and black pepper and transfer to another bowl.
Allow the mixture to cool completely.Place each square spring roll wrapper on a flat surface.
Apply a little flour paste along the edges of the wrapper.
Place a tablespoon of the filling at one corner/edge of the wrapper.Fold in from the filled corner and begin rolling until you reach the center.
When you reach the center, fold the ends arising from the center.At this stage, apply the flour paste again on the edges and roll until you reach the end.
Make sure the edges are sealed well.
The flour paste is important as it helps to seal the spring rolls so they don't open up when deep-fried.Repeat the same process and proceed to make the rest of the spring rolls.Preheat the oil for deep frying; add in a few rolls at a time and deep fry on medium heat until golden brown in color.Serve the Vegetable Spring Rolls as a party snack along with a sweet and spicy chilli sauce., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Appetizers/Vegetarian_Spring_Rolls_Recipe_with_Spicy_Schezwan_Sauce-2899.jpg, 10
Ingredients: coconut oil enough,salt,coconut,chinese potato,cloves garlic,curry leaves,onion,turmeric powder,red chilli flakes per spice tolerance

Baked Chinese Potato Recipe (Koorka Mezhukuperatti), 1 pinch Turmeric powder (Haldi),2 tablespoons Fresh coconut - pieces,1 teaspoon Red Chilli flakes - adjust as per spice tolerance,10 Shallots - or 1 large onion,250 grams Chinese Potato - cut into medium size pieces,Salt - as per taste,3 cloves Garlic - finely chopped,1 sprig Curry leaves,Coconut Oil - enough to shallow fry, 30, Kerala Recipes, Baked Chinese Potato Recipe also called Koorka Mezhukuperatti in Malayalam is an easy recipe.
Firstly, clean the koorka/ Chinese potatoes and cut them into medium sized pieces.Pre-heat oven to 150 degree Celsius.Meanwhile, pressure cook the Chinese potato/ koorka with turmeric powder, shallots/ onions, garlic, chili flakes, salt, curry leaves and coconut pieces (if using).
Since these koorkas should be firm yet cooked, switch off flame just before the whistle and let the pressure cooker cool by itself.Grease a baking tray.
Spread the cooked koorka on the baking tray.Drizzle a little coconut oil over the vegetable in the tray (or brush the oil to the potatoes with the help of a cooking brush).Bake in the oven at 150 degree Celsius for 8 to 10 minutes until lightly browned and crisp.
I don't like mine too crisp, so didn't keep in oven for too long.
But if you prefer it nice and crisp, bake for extra 4-5 minutes in the oven.Serve hot with rice plain rice and Avial or a curry of your choice, to make a Kerala style dinner at home., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/Baked_Chinese_Potato_Baked_Koorka_Mezhukuperatti.jpg, 9
Ingredients: tomato,wheat brown bread,salt,mustard seeds,coriander (dhania) leaves,chaat masala powder,red chilli powder,carrot,tomato ketchup,onion,cumin seeds (jeera),green bell pepper (capsicum),green chillies,cabbage (patta gobi muttaikose),sunflower oil

Iyengar Bakery Style Masala Bread Recipe, 1/2 teaspoon Mustard seeds,2 teaspoons Sunflower Oil,1 Tomato - deseeded,Salt - to taste,1 tablespoon Coriander (Dhania) Leaves - finely chopped,1 cup Carrots (Gajjar) - grated,1 cup Cabbage (Patta Gobi/ Muttaikose) - finely chopped,3/4 cup Green Bell Pepper (Capsicum) - finely chopped,1 tablespoon Tomato Ketchup,1/2 teaspoon Red Chilli powder,1/2 Onion - finely chopped,1/2 teaspoon Cumin seeds (Jeera),5 Whole Wheat Brown Bread - slices,1 teaspoon Chaat Masala Powder,3 Green Chillies - finely chopped, 25, Karnataka, To begin making the Iyengar Bakery Style Masala Bread Recipe, we will first make the topping.
Heat a tablespoon of oil  in heavy bottomed pan over medium heat.
Add the mustard seeds and cumin seeds and allow them to crackle.
Add onions, green bell peppers, carrots, cabbage and the finely chopped green chili and saute until the onions, cabbage and peppers soften.Once they turn soft, add the finely chopped de-seeded tomato, saute and cook until it softens and cooks well.Add the salt, red chili powders, chaat masala and stir well to combine at low heat.
Check the taste and adjust accordingly.Finally add the tomato ketchup, mix again.
Cook at low heat for another 1 minute and turn off the heat.
The filling is now ready to be topped over toasted bread.The next step is the toast the bread.
Grease and preheat a cast iron skillet over medium heat.Spread butter/ghee over one side of a slice of bread.
Place the buttered side down on the heated skillet at medium heat.Spread butter/ghee on the top surface as well.
Toast well on both sides, until the bread is browned and crisp.
Remove from heat and toast the remaining breads the similar way.
Arrange the toasted bread slices over the serving platter.
Spoon and spread the masala topping over the toasted bread and serve hot.
Serve the Iyengar Bakery Style Masala Bread as an appetizer or a tea time snack or even pack them into the kids lunch box.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anupama_Nagaraja/Iyengar_Bakery_Style_Masala_Bread.jpg, 15
Ingredients: salt,coriander (dhania) leaves,fennel seeds (saunf),potato (aloo),red chilli powder,onion,wheat bread crumbs,eggs,chicken breasts,turmeric powder,green chillies,garam masala powder,sunflower oil

Simple & Easy Chicken Cutlet Recipe - High Protein Dish, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Fennel seeds (Saunf) - coarsely pounded,Salt - to taste,2 teaspoons Garam masala powder,Sunflower Oil - for shallow frying,1 Whole Eggs - beaten,2 Green Chillies - finely chopped,1 Onion - finely chopped,1 teaspoon Red Chilli powder - optional,1/4 cup Coriander (Dhania) Leaves - finely chopped,1/2 cup Whole Wheat Bread crumbs,250 grams Chicken breasts - minced,2 cup Potato (Aloo) - boiled and mashed, 40, Continental, To begin making the quick and easy Chicken Cutlet recipe, first mince the chicken using the food processor.In a large mixing bowl, add the chicken, onion, green chillies and all the remaining ingredients except the bread crumbs and the egg.
Combine well, ensure the salt and spiced are according to your taste.Divide the chicken cutlet mixture into equal sized portions and shape them into round discs.Whisk the egg in a bowl and keep aside.Heat a pan/skillet over medium heat.
Dip the chicken cutlet in the beaten egg mixture and then roll it over bread crumbs so the chicken cutlets gets well coated with bread crumbs.Place the bread crumb coated chicken cutlet on the heated skillet, drizzle oil and cook the chicken on low to medium heat for about 8-10 minutes until browned and crisp.
Ensure you keep pressing and flipping to cook the cutlet, so it gets cooked evenly from the inside.
Serve the Quick And Easy Chicken Cutlet with Tomato Ketchup and serve it for your parties or a healthy high protein snack.Serve it as an Indian evening snack along with slices of bread and Green Chutney Recipe - Coriander Mint Chutney Recipe , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Simple_And_Easy_Chicken_Cutlet_Recipe-1_400.jpg, 13
Ingredients: tomato,salt,button mushrooms large,mozzarella cheese,cloves garlic,basil leaves,black peppercorns,virgin olive oil,del monte farfe pasta,onion,parsley leaves,black olives,green olives,parmesan cheese,cherry tomato,wheat bread crumbs,butter

Italian Baked Pasta Recipe With Cheese & Bread Crumbs, 1/4 cup Whole Wheat Bread crumbs,Salt - to taste,15 Whole Black Peppercorns - crushed,3 Tomatoes - finely chopped,1 cup Del Monte Farfalle Pasta,6 cloves Garlic - finely chopped,1 Onion - finely chopped,1/4 cup Parsley leaves - finely chopped,6 Green olives,1/2 cup Mozzarella cheese - grated,2 teaspoons Black olives - sliced,1/4 cup Parmesan cheese - grated,1 teaspoon Extra Virgin Olive Oil,10 Cherry tomatoes - halved,2 teaspoons Butter,10 Button mushrooms - cut into large slices,1/4 cup Basil leaves - finely chopped, 60, Italian Recipes, To prepare Italian Baked Pasta, bring 2 cups of water to a boil and add the Del Monte farfalle with a pinch of salt.Cook pasta for 7-8 minutes over medium flame, stirring occasionally.Switch off and drain the excess water.
Set aside.Heat a medium size pan with oil and add the garlic, onion and salt.When they have lightly browned, add the mushrooms and cook covered for 6-7 minutes over low flame.
Switch off .Pre-heat the oven at 180 degrees Celsius for 10 minutes.Meanwhile, in a large mixing bowl, add the cooked farfalle, mushroom mixture, chopped tomatoes, parsley, basil, green and black olives, cherry tomatoes, pepper, salt and mozzarella cheese.
Mix all the ingredients well.Grease a baking dish with butter.Transfer the mixed contents to the baking dish.Mix the parmesan cheese and bread crumbs and sprinkle over the pasta, covering it completely.Drop small dollops of butter on top of the cheese and bread crumbs layer.Bake the pasta at 180 degrees Celsius for 20 -25 minutes.Your Italian Baked Pasta Recipe is ready to be served with fresh salads like Carrot Ribbon Salad or Savory Melon Salad or Avocado, Grapefruit and Walnut Salad., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Italian_Home_Style_Baked_Pasta__with_cheese_and_bread_crumbs.jpg, 17
Ingredients: salt,water knead,ghee,ajwain (carom seeds),black peppercorns,vivatta maida,sunflower oil

Traditional Mathri Recipe - North Indian Savoury Cracker Recipe, Sunflower Oil - for deep frying,1 cup Vivatta Maida,Salt - to taste,1 teaspoon Whole Black Peppercorns - coarsely pounded,Water - to knead,1 teaspoon Ajwain (Carom seeds),2-1/2 tablespoons Ghee, 90, North Indian Recipes, To begin making the mathri get all the ingredients ready and handy.Take a mixing bowl add the maida, ghee, ajwain and mix it well with your hands till the mixture resembles coarse crumbs.
Add water gradually and mix till the flour comes together to form a firm and soft mathri dough.Knead the mathri dough it lightly and put it back into the bowl, cover it with a clean damp cloth and let it rest for half an hour.Heat oil for deep frying on a medium heat.
Divide the mathri dough into very small portions.
You will get about 20 mathris.Roll the mathri dough into 75mm thickness or the desired thickness you like.Make holes in them using forks, to avoid Mathri from puffing up while frying.Drop the mathri dough into the hot oil and deep fry till the Mathri on low to medium heat until they turn golden brown in color, flipping it once or twice.Drain the oil and put them on kitchen towel/ tissues.
Sprinkle chaat masala over the mathris and store them in airtight containers., https://www.archanaskitchen.com/images/archanaskitchen/10-Brands/Vivatta/Traditional_Matri_Recipe_Vivatta-2.jpg, 7
Ingredients: tomato,salt,dried green peas (vatana),ginger,kalonji (onion nigella seeds),amchur (dry mango powder),chaat masala powder,punjabi aloo samosa,sweet chutney (date tamarind),sev bhujia,onion,green chutney (coriander mint),pomegranate fruit kernels,turmeric powder,green chillies,garam masala powder

Matar Samosa Chaat Recipe - Delicious Evening Tea Time Snack, 1/4 cup Sev - bhujia,1/2 teaspoon Turmeric powder (Haldi),4 tablespoons Green Chutney (Coriander & Mint),Salt - to taste,1 Tomato - finely chopped,1 teaspoon Kalonji (Onion Nigella Seeds),1/2 teaspoon Garam masala powder,2 Green Chillies - finely chopped,1 Onion - finely chopped,4 tablespoons Sweet Chutney (Date & Tamarind),1/4 cup Fresh Pomegranate Fruit Kernels,8 Punjabi Aloo Samosa,1 cup Dried Green Peas (Vatana) - soaked for 8 hours,1 inch Ginger - finely chopped,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Chaat Masala Powder, 90, North Indian Recipes, To begin making the Matar Samosa Chaat Recipe, first get all the ingredients ready.Pressure cook the soaked matar along with a pinch of salt for about 6 to 8 whistles and turn off the heat.
It will take approximately 30 minutes to get a well cooked matar.Allow the pressure to release naturally.
Once done, we will now make the matar masala.Heat oil in a saucepan over medium heat; add the kalonji and allow it to sizzle.
Add the onion, ginger, green chillies and saute until the onions are soft.
Once soft, add the tomatoes and saute until it becomes mushy.Once done, add the turmeric powder, chaat masala powder, garam masala powder and the amchur powder and give it a stir.
Add the cooked matar and stir well to combine.
Add a little water to adjust the consistency of the matar masala for the samosa chaat.
Check the taste and adjust the spices accordingly.
Once done, keep the matar masala aside.Click here to get the recipe of the Punjabi Samosa Recipe, make them and keep them aside.
Get the chutneys ready as well.
Break each samosa into 2-3 parts and smash it lightly with the palm of your hand.In a large platter, spoon the matar masala at the bottom, arrange the samosas and drizzle them with Date Tamarind Chutney and Green Coriander Chutney.
Sprinkle with red chili powder (if using), chaat masala powder and cumin powder.Add a little salt to the beaten curd, and drizzle that as well over the Matar Samosa Chaat.Finally top the Matar Samosa Chaat with bhujia sev and sliced onions and serve.Serve the Matar Samosa Chaat as a evening tea time snack or as a appetizer for your chaat parties along with Homemade Vada Pav and Chaas Dahi Vada Recipe., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Matar_Samosa_Chaat_recipe-6_1600.jpg, 16
Ingredients: tomato,salt,cumin powder (jeera),milk,red chilli powder,onion,green bell pepper (capsicum),coriander powder,eggs,broccolis,butter,turmeric powder

Masala Omelette Waffles Recipe, Butter - for cooking,1 Onion - small in size and chopped,1 teaspoon Cumin powder (Jeera),1/4 cup Broccoli - cut into small heads,Salt - to taste,1/4 cup Milk,1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/4 teaspoon Turmeric powder (Haldi),1/2 Green Bell Pepper (Capsicum) - chopped,1 Tomato - deseeded and chopped,4 Whole Eggs, 35, Fusion, To begin making the Masala Omelette Waffles Recipe, chop all the ingredients and keep it ready in a bowl.Break all the eggs, add milk as well and all the spice powders mentioned above including red chilli powder, cumin powder, coriander powder, turmeric powder, salt to taste and give it a nice whisk.
Once you mix it, add all the vegetables including onions, tomatoes, broccoli and green bell pepper.Once done, heat your waffle maker to a medium temperature.
Once the waffle maker is hot enough, brush it with enough butter so that the waffle does not get stuck to it.Slowly pour the whisked egg mixture into the waffle maker, just enough so that it fills up.
Close the waffle maker and let it cook for at least 15 minutes.Open after 15 minutes and you will see the waffles have risen and has changed to light brown color.Slowly lift the egg waffles and serve it onto your serving plate.Serve the Masala Omelette Waffles Recipe along with Mexican Salsa or a Toast by the side with a nice cup of Vegan Instant Coffee to go with for your breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Masala_Omelette_Waffles_Recipe_.jpg, 12
Ingredients: salt,cloves garlic,oil,tamarind paste,green chillies,cumin seeds,trumpet

 Ridge Gourd Pachadi (Recipe In Hindi),  2 cloves garlic - chopped, 1 teaspoon cumin seeds, 2 green chillies - finely chopped, salt - as per taste, 1 teaspoon oil, 2 teaspoons tamarind paste,1 trumpet - peel and chop, 30, South Indian Recipes, To make Turai Pachadi, first heat the oil in a pan.
Now add turmeric, green chillies, tamarind and cook for 3 to 4 minutes.
Turn off the gas and allow this mixture to cool.
Now put this mixture in the mixer grinder with salt, cumin and garlic and grind it.
Now add some water and make the chutney.
Remove and serve in a bowl.
Serve Turai Pachadi with kirai sambar, rice and papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Chutneys/Ridge_Gourd_Pachadi_Recipe-1.jpg, 7