Wash the Turai (Peerkangai) scrubbing it well. Cut it into about 4 pieces, and remove the marrow. We are going to use only the peel. The marrow can be reserved for use in sambar or a curry.
Keep all the ingredients ready as per the list above. Chop the tori peel roughly into 2 to 3 " pieces to make them convenient to handle.
Heat the oil in a pan, reduce the heat and and add methi, til seeds and red chillies one after the other, sautéing for 5 secs each.
Add the pepper and hing, sauté and add the peanuts. Sauté for 30 secs while the peanuts crack and burst.
Add the thowar dhal, sauté for 30 secs making sure the dhal doesn't blacken and char.
Add the curry leaves ( breathe in the aroma as you fry them)! If they are fresh, they will crackle and sputter in the oil.
Using a slotted spatula, remove all the roasted ingredients to a dry bowl, gently pressing them to the sides of the pan as you remove, so that the oil is drained and remains in the pan.
Add the chopped tori to the remaining oil, sauté, turning them over in the oil for 3 minutes.
Add turmeric powder, sauté for 10 secs and remove the pan from the flame.
Once the roasted vegetables , lentils, peanuts and spices have cooled, grind into a paste in a food processor, without adding water. If the mixture seems to dry to grind, add 1-2 tsps of water. Add salt sparingly, run the processor so the salt integrates with the chutney, taste and add more if required.
Transfer the chutney to a serving bowl. Serve with hot rice and a tsp of sesame oil and fried pappad or potato chips. The chutney is to be mixed with the rice and oil.
I have successfully ( and enjoyably) used this chutney as a spread for sub sandwiches, tomato sandwiches, and in quesadilla.