Ridge Gourd Peel Chutney
A tangy chutney made using the peels of ridge gourd. Serve with hot steamed rice and ghee.
Equipment
- Big Pan
- Pan for tempering
- Mixer grinder
- Peeler
- Knives and Cutting Board
Ingredients
- Peels of 2 Medium-Sized Ridge Gourds
- 2 tbsp Sesame Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Cumin Seeds
- 2-3 Cloves Garlic
- 2-3 Dry Red Chillies
- 3 tbsp Roasted Sesame Seeds powder
- ¼ tsp Turmeric Powder
- Salt; to taste
- ½ tsp Turmeric Pulp
- Water; as required
For Tempering
- 1 tbsp Sesame Oil
- ⅓ tsp Asafoetida
- 1-2 Dry Red Chillies
- 6-8 Curry Leaves
- ½ tsp Urad Dal
Instructions
- Wash the ridge gourd. Remove the rough threads from the skin.
- Then, peel out the skin. Keep it aside.
- Heat oil in a pan. Add chana dal, urad dal, dry red chillies, cumin seeds and garlic. Fry them on low to medium heat until the lentils and garlic change colour.
- Add ridge gourd peels.
- Add salt and turmeric powder. Lower the heat, cover and cook for 2-3 minutes.
- Transfer this mixture to a mixie jar. Add tamarind and roasted sesame seeds powder.
- Grind it to a paste. Add just enough water to aid grinding. Transfer to a serving bowl.
- Fro the tempering, heat oil in a pan. On medium heat, fry urad dal, asafoetida, dry red chillies and curry leaves.
- When the lentils turn golden brown, put this on the prepared chutney. Serve the chutney with hot steamed rice and ghee.