Ridge gourd peel chutney/ 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, green chillis 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.