Ridge gourd peel ki chutney(beerakaya/peerkangai chutney)

• Servings:
• Preparation time: 5-6 minutes.
• Frying time: 10 minutes.
• Grinding time: 2 minutes.
• Seasoning time: 4-5 minutes.
• Total time: 23 minutes.

‘Ridge gourd peel ki chutney’ provides key nutrients of many vitamins, minerals and fiber which is present in the outer skin. The ridge gourd peel helps to prevent age related muscular degeneration.

This is one of the basic and popular south Indian chutney; it is served with hot “Steamed rice“, a tablespoon ghee, “Hot Rasam” and papad…delicious…very delicious…

Ingredients:

• Ridge Gourd: ½ kg (~2 cups of peel)
• Madras onion: 6-8 no.
• Tomato: 1 no. (Medium size)
• Cooking Oil – 1 table spoon
• Urad Dal / split black gram- 1 table spoon
• Dry Red Chillies: 2 no. (As per your taste)
• Garlic: 4 to 6 cloves
• Ginger: 2” pieces
• Tamarind – 1 table spoon (as per your taste)
• Jaggery – 1 teaspoon (optional)
• Salt: 1 teaspoon

Seasoning:

• Cooking Oil – 1 table spoon
• Mustard Seeds: 1 teaspoon
• Cumin: 1 teaspoon
• Dry Red Chilli: 1 no.
• Urad dal: 1 teaspoon
• Curry leaves – 1 twig
• Asafoetida: ¼ teaspoon

Preparation:

1. Wash and discard the sharp edges and veins of the ridge gourd, peel the skin of ridge gourd shown in the photo. You can use the pulp of this in other recipes, for this recipe you need only the peel, peel should be thicker than normal peel, the peeled portion can be used as per your normal preparation.
2. Chop onion, garlic, ginger and tomato, keep aside

Method:

1. Heat 1 tablespoon of oil, Add cumin sputters it for few seconds, add ginger, garlic, onion, tomato, curry leaves  and ridge gourd peels one by one into one minute intervals.
2. Add salt, tamarind pulp and red chilli, fry for couple of minutes, cover it and cook till it is done (liquid dried up). Put off the flame, allow to cool.
3. Grind fried and cooked peel of ridge gourd, Make course paste, Ridge gourd peel ki chutney is ready after seasoning.

Seasoning:

1. Heat oil in a pan, add mustard seeds, urad dal, dry red chilli, asafoetida and curry leaves. Let it sputter, add ground chutney, fry for couple of minutes on medium flame (continue stirring), put off the flame, transfer into serving bowl.
2. “Ridge gourd peel ki chutney” is ready to be Served with Steamed Rice, Idli or Mung Dosa.
3. It can be served with Steamed Rice or Chapati also.

Ridge gourd peel ki chutney(beerakaya/peerkangai chutney) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.