Peel Chutney
A simple, yet innovative chutney using rough peel of the ridge gourd vegetable which is usually discarded. Tastes best with rice and rotis.
Preparation time: 5 minutes
Serves: 4
Step 2: Add Mustard seeds, let it crackle.
Step 3: Add green chillies, coriander leaves, asafoetida, bengal gram daal.
Step 4: When the gram turns golden brown, add ridge gourd peel and fry till all the water from the peel dries up.
Step 5: Now add grated coconut, salt and tamarind pulp and grind to a fine chutney.
Step 6: Serve with plain rice or rice rotis.
Ridge gourd peel - 1/2 katori
Coconut - 1 katori
Bengal gram dhal - 1 tbsp
Green chillies - 7 - 8
Asafoetida - a pinch
Coriander leaves - 1 tbsp
Tamarind pulp - 2 tsp
Salt to taste
Oil - 1 tbsp
Method
Step 1: Take a thick bottomed kadai and heat oil.Step 2: Add Mustard seeds, let it crackle.
Step 3: Add green chillies, coriander leaves, asafoetida, bengal gram daal.
Step 4: When the gram turns golden brown, add ridge gourd peel and fry till all the water from the peel dries up.
Step 5: Now add grated coconut, salt and tamarind pulp and grind to a fine chutney.
Step 6: Serve with plain rice or rice rotis.
