Ridge Gourd peel + Sambar Balli Chutney

Ridge gourd and Sanbar balli ( Dodda patre) chutney is a healthy side dish and we can have them with rice, roti, chapati, dosa or idli.

In English its known as Plectranthus amboinicus. In Kannada we call this as Sambaar Balli or Dodda Patre. In Hindi -Pathochur or pathacur or patta ajavayin. Malayalam - Panikoorka, Tamil - Karpuravalli. Odissa they call it as Rukuna Haatapochha and in Telugu Kapparillaaku. It is also known as Cuban oregano.
Lets see some benefits of this leaf Dodda Patre and Ridge Gourd.
Dodda Patre is known for Home Medicine. The herb is used as a substitute for oregano. The leaves are used for many traditional medicinal uses, especially for the treatment of coughs, sore throats and nasal congestion. The leaf is also used as medicine  for rheumatism and flatulence for certain extent.

Ridge gourd is lower in saturated fats and calories. It is abundant with dietary fiber, vitamin C, zinc, iron and magnesium. Ridge gourd is excellent blood purifier. Ridge gourd juice is used for curing jaundice, Ridge gourd helps to balance the sugar level in blood and urine. It also helps to reduce the weight. Ridge gourd has the quality of anti-inflammatory as well as anti biotic properties. It helps eliminate the toxic compounds of the entire body. It is known for good skin care. 
Here is a recipe of Ridge gourd and Sambar balli chutney and it can be used as one of the side dish. Easy to prepare and will be definitely liked by all age group.

 Things Needed : 

Ridge gourd outer skin  :2 cups
Dodda Patre leaves : 8 to 10 (Handful)
Urid dal : 1 Table spoon
Copra ( Dried coconut)  : 3 to 4 Table spoons
Red chilly : 6 to 8
Coriander seeds : 1 Tea spoon
Tamarind pulp : 2 Table spoons.
Curry leaves : 6 to 8
Salt :as required
Water : required water.
Mustard seeds : 1/2 Tea spoon
Oil : 1/2 Tea spoon
 Ingh : a pinch

Method :

1. Wash and remove the edges of ridge gourd and remove the outer skin of ridge gourd and keep it aside.

Ridge gourd peels and Dodda Patre leaves

2. Wash Dodda patre and curry leaves nicely and keep it aside.
3. Now keep a pan on the fire and put 2 drops of oil .

4.. Fry ridge gourd peels(sippe in Kannada language) and dodda patre leaves for 2 to 3 minutes.

 5. Cook fried ridge gourd peels and dodda patre leaves with 1/2 cup of water till they are soft. ( You can pressure cook them for 5 minutes too). Leave it for cooling.
6.  Keep a pan and put 1/2 spoon of oil and heat. Put urid dal, red chilly and ingh and fry till they are brown.
7.  Add curry leaves and put off the gas and leave the mixture to cool.

Roasted Urid dal, red chilly , ingh and curry leaves

.8. Grind cooked ridge gourd, fried urid dal and coconut. (dry copra) with required water. 
9. Grind them till they turn soft. Add required salt and grind for a minute.
10. Remove from the mixi jar and shift it to a serving bowl. Add mustard spurt to it and serve with hot rice, idli, dosa or even chapati or roti.

Ground chutney

Note : Must cook ridge gourd skin till soft. You can use chilly according to your wish. (less or more). Soak a small marble size tamarind to get the pulp. Use of urid dal must be very little quantity.  Urid is used only to thicken the ingredients and it gives good aroma. You can use normal coconut gratings instead of copra.(Dried coconut).

Time : 15 Minutes.
Servings : 4 to 5

Stuffed Pocket Thins

Pocket Thin  is a kind of bread available in USA.

The bread has a pockets (can be divided in to halves) and it is easy to fill your favourite stuff in to it and we can fry them, tava roast them, shallow them or even just bake them too. Thin pockets are mostly made of all purpose flour. Taste like bread, soft inside. It is also similar to Kabz or Kubz which we get in U.A.E. or Middle east part of the world.


I happened to see These Thin Pocket bread and was curious to prepare stuffed pockets. Interesting to know that this bread has pocket and it can be filled with your choice of boiled or cooked vegetables or raw grated veggies also.
I filled these thin pockets with our Indian style of Potato dry curry. One more thing to note here in USA potatoes do cook fast. I my self was surprised to experience this while cooking the potatoes. Anyways it was good, potatoes turn soft quickly and save your time.

We can try this stuffing with our chapatis, rolls or even Katti rolls. We can have these stuffed thin pockets for dinner or as snack. 

Ingredients:

Thin pocket bread: 4
Potato Dry curry : 8 to 10 Table spoons
Ghee : 2 to 3 Table spoons
Onions: 2 medium sized.
Tava or Frying pan

Method : Preparing Potato Dry Curry :

1. Boil 2 to 3 potatoes and remove the skin and smash it and keep it aside.
2. Wash a cup of frozen Peas and keep it aside.

3. Wash 2 green chilly and handful of coriander leaves and cut into small..
4, Now keep a pan and heat. Add 2 table spoons of oil.
5. Add 1/2 Tea spoon of mustard seeds and jeera.
6. Let the mustard seeds spurt. Add green chilly and curry leaves.
7. Add peas and fry for 2 to 3 minutes. Now add potatoes and mix it well.
8. Add little turmeric powder and salt. Mix it well.

9. Leave it for cooking for 3 to 4 minutes.
10. Add coriander leaves and put off the gas.
Now Get ready to prepare Stuffed thin pockets.

Method :  Stuffed Pocket thin

1.Cut thin pockets in the middle and fill the potato stuffings.
2. Cut onions into small and keep it in a big bowl.
3. Keep a pan on the fire. Heat and put half spoon o;f ghee.

4. Place the stuffed thin pocket bread on the tava and fry them until the top gets golden brown.

5. Turn the other side and fry for  10 to 15 seconds.

6. Remove from the pan and place it on a plate.
7. Put cut onions on the top and serve hot stuffed thin pockets with tomato ketch up.

Note : 

You can stuff any dry curry like stuffed carrot and capsicum or any kind of boiled legumes or even boiled channa or whole moong. You can use any masala you like. Example : red chilly powder, channa masala powder or even garam masala. You can also try this stuffing with plain sliced bread or even thick wheat chapatis.Using Onions is optional.
Time : 20 minutes .(including Dry curry preparation)
Serves : 3 to 4