Wednesday, 25 October 2017

Ridge gourd peel/ Heerekai sippe Chutney

While preparing any dish from ridge gourd or heerekai, do not throw the hard skin which you peel off. They add value to a healthy diet with high dietary fibre and low fat & carbohydrates. They are rich in vitamins & minerals. Here is a easy way to use them as chutney which will be a good accomplishment to rice or south Indian breakfasts such as Idli/ dosa…

Ingredients:
Hard peel/ skin of ridge gourds – ½ cup (of 1-2 ridge gourds)
Grated coconut – ¼ cup
Tamarind pulp – 1/4 spoon
Green chillis – 2 (As per taste)
Garlic - 2 cloves (optional)
Salt - to taste
Seasoning:
Mustard seeds – ¼ spoon
Dry red chilli – 1
Oil – 1 spoon
Curry leaves

Method:

  • Wash and chop the ridge gourd skin coarsely. 
  • Take little water (about ¼ cup) in a vessel add ridge gourd peel and boil until cooked. Allow cooling. 
  • Grind all ingredients (except under Seasoning) - cooked ridge gourd skin, grated coconut, green chillis, garlic (roasted or raw, as you like), tamarind and salt. 
  • Make it smooth paste. 
  • Temper mustard, chilli and curry leaves in oil and add to the ground chutney.

Notes:

  • Garlic is an optional ingredient. Variations possible with this either by using raw garlic while grinding or fry with few drops of oil and then use while grinding.
  • Optional seasoning of oil fried garlic enhances the taste.
  • Roasted dry red chillis can be used instead green chillis. 

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