Turning a Waste Into a Healthy Chutney!
Ridge Gourd (Peerkankai)- 1
Red Chillies – 2
Urad Dal – 2 tablespoons
Tamarind – Gooseberry Size
Asafoetida – a Pinch
Mustard Seeds – 1/2 teaspoon
Curry Leaves – 1 Sprig
Oil – 1-2 teaspoons
1. Remove the skin of the ridgegourd and cut it into medium pieces.
2. In a pan, heat 1 teaspoon of oil. Add asafoetida, Urad Dal, red chillies, and ridgegourd skin pieces. Fry till the ridgegourd skins turns light brown. Then, add tamarind paste and fry for two-three minutes. Cool it down.
3. First put the Urad Dal, red chilli, asafoetida, tamarind paste, and salt in the mixie and grind it to a powder. Then, add ridgegourd pieces and grind it again in pulse mode for few seconds.
4. In the same pan, heat 1 teaspoon of oil and splutter the mustard seeds and curry leaves. Add these to the thuvaiyal.
Now, Peerkangai Thoel Thogayal (Ridgegourd Skin Chutney) is ready!
Serve. Rice with little ghee, Idli, and Dosa.