Ridge gourd has many health benefits which includes purification of blood, mild laxative property, aiding weight loss and much more, yet many times the peels of the ridge gourds often end up being unused. If we peep into the traditional cooking from grandmas, we are sure to find numerous ways in which they incorporated the peels, seeds and kernels in regular diet. One such recipe comes here making use of the peel of ridge gourd,
Ingredients:
- Peels of ridge gourd - 1 1/2 cup
- Channa dal - 1 1/2 tbs
- Urad dal - 1/2 tsp
- Dry red chillies - 5 to 7, adjust to the required spiciness
- Grated coconut - 1/4 cup
- Curry leaves - 12 to 14
- Tamarind - Peanut sized
- Jaggery powder - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Asafoetida - A generous pinch
- Turmeric powder - 1/4 tsp
- Oil - 2 1/2 tsp
- Salt - to taste
Method:
- Put 1/2 tsp of oil in a pan and heat. Add channa dal, urad dal, dry red chillies and fry. Transfer to a plate and allow to cool.
- In the same pan add 1 tsp oil and add 6 to 7 curry leaves, peels of ridge gourd and fry for 4 to 5 minutes or until the raw smell of the peel is gone.
- Add grated coconut and fry for around 20 to 30 seconds, just to remove the moisture. Allow to cool.
- Take the fried dal mixture and grind into fine powder. Add fried peels and coconut, tamarind, jaggery, salt, required amount of water and grind into a smooth paste.
- Prepare a tempering by heating 1 tsp oil and adding mustard seeds, asafoetida, turmeric and curry leaves.
- Pour the tempering on the ground paste. "Ridge gourd peel chutney" is now ready to be served with dosa, idli, rotti or even with steaming rice.
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