One of the ‘best out of waste’ chutneys, ridge gourd peel is gently sautéd in butter and ground into a chutney with coconut and other spices. Goes well with Dosa, roti and even with simple dal rice.
- 250 gms ridge gourd.
- 2 green chillies
- 1 tsp jeera/cumin seeds
- 1 tbsp butter
- 1/4 of a large coconut
- 8 roasted red chillies
- 1 tbsp tamarind paste
Scrape the ridge gourd slightly and discard the scraping. Gently peel it. Wash the peel thoroughly n chop it into tiny pieces.
Heat the butter, add the jeera, chopped green chillies and the ridge gourd peel and roast till the jeera gives its aroma, the peel changes colour and the butter turns into ghee.
Grind the above along with grated coconut, roasted red chillies, tamarind and salt to a smooth paste.
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