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Hi,
This is Veena Hariharan from Wollongong, Australia. My husband is a Doctor, we are health conscious and always want to make the best use of vegetables in various forms. I would like to share delicious Ridgegourd Chutney made out of its skin. Try this and let me know at veena_hariharan@hotmail.com
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Ridgegourd Chutney
Ingredients
Peeled skin of Ridgegourd (Pirkanga-Tamil, Heerakayi-Kannada, Turayi-Hindi)
1 tsp yellow split Peas (chana dal)
1 tsp Black Gram (udad dal)
Few Red Chillies as per taste,
5-6 tsp of desiccated Coconut
1 tsp Tamarind paste,
1/2 tsp Turmeric powder
Salt as per taste,
Pinch of Asafoetida
1 tsp Mustard seeds for seasoning
3 tsp Oil for seasoning
Method:
- Wash and peel the skin of ridgegourd.
- Roast yellow split peas, black gram, red chilles, asafoetida in a frying pan. Keep them aside.
- Roast the peeled skin of ridgegourd in the same frying pan. Allow to cool.
- Grind the roasted items with coconut, tamarind , turmeric powder, salt to smooth paste.
- Season the ground chutney with mustard seeds.
- Last but not the least serve as a side dish with any snacks / tiffin or as a spread on bread. Can also be used as dips for Chips.
Happy ridgegourd chutney making !
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