Peerkangkai Thogayal with skin | Ridge gourd skin chutney

Ridge gourd skin contains number of health benefits. Many people don’t use Ridge gourd with its skin as they don’t like. Here is an easy way to make chutney out of this vegetable’s skin. So hereafter don’t throw away the scrapped skin. Just make this chutney.

Let’s see how to make this chutney.

Ingredients:

Ridge gourd skin – 1 cup

Urad dal – 2 tbsp

Red chili – 4 Nos

Cumin seeds/Jeera – 1 tsp

Garlic – 4 cloves

Tamarind – 1 gooseberry size

Oil – 1 tbsp

Salt as needed

Curry leaves

Method:

Wash the Ridge gourd and peel off the skin. Use the chopped Ridge gourd for some other gravy. All we need is just skin and the edge parts.

Heat 1 tbsp. of oil in a pan, add Urad dal. When the dal color starts changing to golden, add garlic, red chilies and curry leaves. Fry for 5 seconds.

Now add the Ridge gourd skin and fry for 2 mins.

Add jeera and mix well and switch off the flame. Give it sometime to cool down.

Meanwhile, soak tamarind in a tbsp. of water. This step is to ease the grinding process.

Once cools down, take everything in blender and grind to a coarse paste.

Now add soaked tamarind and required salt. Blend it to smooth paste.

Transfer it to serving bowl.

If required, season with mustard and curry leaves in a tsp of oil and add to the ground chutney.

Serve for hot steamed rice or dosa.

Note:

You can have it for steamed rice, idly or chapatti.

You can add 2 tbsp. of grated coconut and grind.