Mixed vegetable chutney recipe

INGREDIENTS:

1. Chopped Carrot - 3
2. Chopped Ivy gourd - 10
3. Chopped Indian brinjal - 3
4. Chopped Tomato - 3
5. Roasted Sesame seed - 3 teaspoon (tsp.)
6. Slit Green chili - 8
7. Shredded Coconut - little, say 1 or 2 tablespoon (tbsp.)
8. Tamarind - small lemon size
9. Cumin seed - 2 teaspoon (tsp.)
10. Garlic - 8 clove
11. -- For Tempering --
    1. Mustard seed - 1 teaspoon (tsp.)
    2. Cumin seed - 1/2 teaspoon (tsp.)
    3. Split bengal gram - 1/2 teaspoon (tsp.)
    4. Split black gram - 1/2 teaspoon (tsp.)
    5. Dry chili - 2
    6. Curry leaf - 8
    7. Asafoetida powder - a pinch
12. Oil - as needed
13. Salt - as needed

PREPARATION:

1. Heat oil in a pan add green chilies and sauté until they change color and keep it aside. In the same pan, add the carrot, ivy gourd, brinjal and sauté until they are sautéed (cooked). Then add tomato and sauté until raw smell is gone. Remove this from stove and cool down to room temperature.
2. In a mixer or blender add sautéed  green chili, roasted sesame seeds, garlic, coconut, tamarind, salt and grind them to fine a paste by adding little water as possible. To this add the sautéed vegetables and grind them to thick fine paste.
3. In a pan heat oil add mustard seeds, split bengal gram, split black gram, curry leaves, asafoetida powder. once the mustard seeds stop splattering add this to ground vegetable chutney. Mix well and serve.

NOTES:

1. You can make this chutney with cabbage, ridge gourd, snake gourd, radish, bottle gourd and other vegetables.
2. Goes well with idli, dosai, chapathi, Ghee rice or Islamic ghee rice.