Usually we tend to throw the core and seeds of vegetables such as pumpkin, ash gourd, snake gourd or any such, while using them for cooking. But I am sure there will be many benefits of using them in different ways while cooking. Our ancestors used to prepare chutney out of them which were not only tasty, but had many benefits definitely. Biologically peels, seeds and core of any vegetable are nutritionally rich and seeds of pumpkins are used in bread preparation which is not new for many. Here is a recipe to pumpkin core chutney. Chutney tastes good with tender tirulu (core). Enjoy.
Pumpkin core (tirulu) – ½ cup
Red chillis – 2 (as per taste)
Grated fresh coconut – 3-4 tbsp
Tamarind – ½ tsp
Salt - to taste
Coriander leaves – few strands
Oil – 1 tsp
Mustard – ½ tsp
Core out a pumpkin and collect the core (tirulu) with seeds. You can do this while cutting it for preparing any dish out of it. Do not throw seeds if they are not hard. You can add seeds too in the chutney. This core can be stored in a closed container for 1-2 days if refrigerated.
Cook the pumpkin tirulu (core) with very little water added (just sprinkle water). Once done, allow it to cool for few minutes. Fry the red chillis with few drops of oil. Add coconut, cooked pumpkin core, chillis, tamarind, salt and coriander leaves in a mixer jar and grind well. Transfer this chutney to a bowl. Heat oil in a tadka pan, add mustard and curry leaves. On spluttering add to the chutney. Serve with dosa, idli or with hot rice and ghee.