Ridge Gourd Skins Onion Chutney

21 Sep

ridge_gourd_onion
Beerakaya Ullipaya Tokku Pachadi.

Ridge gourd or the ridge gourd skins are frequently used to make chutney. Oil is tempered and onion is lightly browned. Ridge gourd skins are cooked in tempered oil along with tamarind pulp and green chiles till just soft. Cooked ridge gourd is ground into coarse paste.
Makes: around 3 Servings of Ridge Gourd Peanut Chutney.

Ingredients:

Ridge Gourd Skins 1 1/2 Cups
Onion 1
Green Chiles 2
Tamarind 1 inch sized ball
Cumin Powder 1/2 tsp
Coriander Powder 1 tsp
Broken Red Chiles 3
Fenugreek Seeds a small Pinch
Salt to taste
Oil 1 tsp

Method of preparation:

Wash thoroughly, lightly scrape and slice off outer skin of the ridge gourd.
Wash the sliced skins and roughly chop them.
Peel and finely chop onion.
Remove stems, wash and roughly chop green chiles.
Soak tamarind in quarter cup or less of water and extract all the thick pulp.

Heat oil in a pan on medium flame, add fenugreek seeds, broken red chiles and onion and fry till onion turns light golden color.
Then add roughly chopped ridge gourd skins, green chiles, tamarind pulp, cumin powder, coriander powder and salt.
Cook covered on medium flame till ridge gourd skins cook a little.

Cool the cooked ridge gourd skins mixture and quickly separate the ridge gourd skins.
First grind the onion mixture into smooth paste without adding the ridge gourd skins.
Finally add the ridge gourd skin and coarsely grind the whole mixture.
Adjust any seasonings if required and remove the chutney onto a bowl.
Serve ridge gourd onion chutney with plain steamed rice or with idly, dosa, vada etc…
Notes: Select thicker and less fibrous ridge gourd skin for better taste.

Suggestions: Don’t overcook ridge gourd skins and don’t over grind the chutney.
Variations: This chutney can be tempered at end with a pinch of mustard seeds, cumin seeds and curry leaves. Roasted Ridge Gourd Skins, Ridge Gourd Skins Fry, etc…
Other Names: Turai Pyaas Chutney, Jhinge Chutney.

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