Ridge Gourd Peel Chutney is prepared using ridge gourd peel. Whenever you use ridge gourd, you can make use of the peel to prepare so many side dishes. I have prepared its fritter, dal, chutney, curry etc.
Ridge gourd also can be used along with the peel. But normally the inner part is used for curry or other dishes and the peel is also used in our kitchen.
Wash the ridge gourd nicely and then remove the peel. The edges should be scrapped out and then slowly remove the outer layer.
I have used little urid dal, red byadagi chilli, coconut and little tamarind.
Lets see the recipe Now :
Things Needed:
To Cook :
Ridge Guard outer layers ; 1 cup
Coriander seeds : 1/2 Teaspoon
Tamarind : 1/2 Lemon size
Salt : As required
To Fry
Urd Daal : 1 Tablespoon
Curry Leaves : 8 to `10
Red Chilly : 4 to 6
Ingh/Asafoetida : a pinch
Oil : 1 Teaspoon
To Season :
Curry Leaves : 5 to 6
Mustard Seeds : 1/2 Teaspoon
Ingh : A pinch
Method :
1.Wash and remove the outer layer of Ridge Guard
2. Scrape the sharp edges and wash it again.
3. Slowly remove the outer layer of the ridge gourd and put it in a bowl.
4. Cook this Ridge Gourd skin with tamarind, salt, coriander seeds and turmeric powder with little water. Let it get cool.
5. Keep a pan on the fire and heat. Add a spoon of oil, urid dal and red chilly. Fry till urid dal turns golden brown.
6. Add curry leaves and ingh. Mix it nicely and put off the fire.
7. Add coconut and leave it for cooling.
8. Now grind cooked ridge gourd peel with the water and fried coconut- Urid mixture nicely. (According to your wish).
9. Remove from the mixi jar to a serving bowl.
10. Add mustard seasoning and serve with the main dish.
Note :
Use of chilly is optional. (more/less). You should fry urid dal nicely or chutney does not taste good. Adding oil to fry is optional. (You can just roast the dal and chilly).
Time : 20 Minutes
Serves : 3 to 4
Wash the ridge gourd nicely and then remove the peel. The edges should be scrapped out and then slowly remove the outer layer.
I have used little urid dal, red byadagi chilli, coconut and little tamarind.
Lets see the recipe Now :
Things Needed:
To Cook :
Ridge Guard outer layers ; 1 cup
Coriander seeds : 1/2 Teaspoon
Tamarind : 1/2 Lemon size
Salt : As required
To Fry
Urd Daal : 1 Tablespoon
Curry Leaves : 8 to `10
Red Chilly : 4 to 6
Ingh/Asafoetida : a pinch
Oil : 1 Teaspoon
To Season :
Curry Leaves : 5 to 6
Mustard Seeds : 1/2 Teaspoon
Ingh : A pinch
Method :
1.Wash and remove the outer layer of Ridge Guard
2. Scrape the sharp edges and wash it again.
3. Slowly remove the outer layer of the ridge gourd and put it in a bowl.
4. Cook this Ridge Gourd skin with tamarind, salt, coriander seeds and turmeric powder with little water. Let it get cool.
6. Add curry leaves and ingh. Mix it nicely and put off the fire.
7. Add coconut and leave it for cooling.
9. Remove from the mixi jar to a serving bowl.
10. Add mustard seasoning and serve with the main dish.
Note :
Use of chilly is optional. (more/less). You should fry urid dal nicely or chutney does not taste good. Adding oil to fry is optional. (You can just roast the dal and chilly).
Time : 20 Minutes
Serves : 3 to 4
Wow! very innovative. I have a query. How did you get the rich orange colour of the chutney?
ReplyDeleteSadia Mohamood ..The chilly adds to the colour..we use the chilly called byadagi....Byadagi is a place and the chilly grown there is not that hot and adds to the colour and taste.You might get these red chilly in Adeel or Four season supermarket in Karama
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