Also known as turai ke chhilke ki chutney !
That's right! You did read it correctly. I am sure some of you hardly eat this vegetable, let alone it's peel. But trust me, on tasting it, you can never guess the vegetable used in it. Do try making it because it's packed with nutrients and loads of fiber. Even if the gourd is not organic, go ahead and use the peels by washing them very well in water. Add a dash of vinegar to the water if you're paranoid of chemicals in the peel. Make sure you de-vein the gourd (discard the hard bits) as they might make the chutney bitter.
INGREDIENTS
¼ tsp mustard seeds
¼ cumin seeds
½ tsp chana dal or yellow lentils
a pinch of hing (asafoetida)
1 tbsp peanuts
1 green chilli slit
½ tsp minced ginger
1 cup ridge gourd peel (approx 1 gourd worth)
Salt to taste
2-3 tbsp tamarind water
a pinch of mustard seeds
3-4 curry leaves
½ tsp urad dal
1 dried red chilli broken
2 tbsp oil, divided
METHOD
Heat 1 tbsp oil in a pan. Add mustard seeds, cumin seeds and let them crackle.
Add chana dal, hing and peanuts.
Add green chilli and minced ginger. Then add the ridge gourd/turai peel and add salt and cook till it softens completely.
Take off the gas and cool completely.
Blend in a mixer with 2-3 tbsp tamarind water.
Take out in a bowl and do the following tempering- in the remaining oil, add mustard seeds, curry leaves, urad dal and dried red chilli. Pour on top of the chutney. Serve with roti or rice or as an accompaniment to any snack like dosa, chilla and other starters.
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