Sunday, 26 May 2013

Ridge Gourd Peel Chutney

I like to use the vegetable from the peel to the seed, if edible and make use of it in cooking.
My family loves the peel chutney of ridge gourd or chow chow or cucumber.
The best of all these peels are the aroma they really give in the chutney.
When you just taste them, it bursts out fresh flavours and rejuvenates your taste buds insantly in your mouth.
Very ideal and perfect for those lazy days and yet longing for comfort and healthy meal.
It is a perfect one dish meal to mix with rice and best as a combination with curd rice.

Ridge Gourd Peel - 1cup(peeled washed and cut),
Chana Dhal - 1 fistful,
Red chillies - 8-10,
Asafoetida - a pinch,
Tamarind - 1 small marble size,
Coconut - 1 cup grated(fresh or frozen),
Oil - 2 tspn.
Jaggery - 1 tspn,
Fresh Coriander  - 1 Tblspn.

For tempering:
Oil - 1 tspn,
Mustard seeds - 1 tspn.
Asafoetida - a pinch.

In a kadai heat oil, add chana dhal, red chillies and asafoeida and fry.
Once dhal is lightly browned, add the peels and fry until soft and raw smell of the peels are gone.
Add tamarind and coconut and fry. Add coriander and remove from heat.
Cool and grind with salt and jaggery to a course paste.
For tempering, heat oil in a pan, add mustard and hing.
When mustard crackles pour to the chutney and serve.
You can also serve with idlis dosas or chapathis.


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