Ridgegourd Peel Chutney/Beerakaya Thokkala Pachadi

You can see that when I cook certain vegetables if the entire vegetable is edible I try to make complete use of it.For example you can see the 3-in-1 recipes where I make complete use of the plantain and the peel and make 3 lovely dishes out of them.Similarly when I cook with Ridgegourd/Beerakaya too I use the whole vegetable both the pulp and the peel.Ridgegourd/Beerakaya peel can be used to make chutney,or curry or podi.This is how my grandmother and my mom did and I am following their footsteps.

Today I am going to show how I make chutney with the peel--------------

Main Ingredients :
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Ridgegourd Peel/Beerakaya Thokkalu..............from 3 big Ridgegourds
Green Chilly.....................................................4

Seasoning Ingredients :
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Canola Oil..............................2tbsp
Mustard Seeds........................1tsp
Cumin Seeds...........................1tsp
Chana Daal..............................2tsp
Urad Daal................................2tsp
Methi Seeds............................1/8tsp
Asafoetida/Hing.......................1/8tsp
Red Chilly................................1
Turmeric..................................1/4tsp
Tamarind..................................few flakes
Salt...........................................to taste

Preparation :
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Rinse the peel well before using it.Place a pan on the stove on medium high heat.Add oil to the pan,once it heats up add the cumin seeds ,mustard seeds,chana daal ,urad daal , methi seeds and red chilly.Once the seeds all splutter add hing to the seasoning.

Once the seasoning is done transfer the seasoning to a mixie jar and let it cool.Now add slit green chillies and the ridgegourd peel to the remaining oil in the pan and fry till the rawness in the peel is gone and the peel looks cooked.

Once the peel is cooked switch off the stove and add tamarind flakes to hot peel.

Now transfer the peel with tamarind flakes into the mixie jar with the seasoning(keep little seasoning aside to garnish).Add salt and turmeric to the peel and blend it till smooth.

You need to grind the peel when it is hot so that you don't need to add any water while grinding.If you wait for the peel to cool down it would be little hard to grind ,then you will have to add little warm water while grinding.

Delicious Ridgegourd Peel Chutney /Beerakaya Thokkala Pachadi is reday to be served with rice, rotis, dosas and idlies.

Note :
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I did not use any water while grinding this chutney.

This recipes goes to Green Gourmet Event hosted by Preethi Kashyap.

This recipe goes to Best Out of Waste Event hosted by NithuBala.