Saturday, January 8, 2011

Ribbed Gourd Chutney

I am a votary to the belief that all parts of vegetable is usable and hate to discard unless they are inedible. In a previous post I have described as to how to make use of orange peel to prepare a pickle. Generally we peel off the ribbed gourd and discard the peel. I learned a very good use of this peel to make a very interesting item in the form of a chutney and in today's post I describe how to make this.
1 cup                           Peel of ribbbed gourd
1/4 cup                        Urad dal
4 nos                           Red chilli
1/4 cup                        Coconut scrapings
1 tsp                            Salt
4 nos                           Red chilli
1/2 tsp                         Asafoetida
1 tsp                            Tamarind paste
2 tsp                            Oil
1/2 tsp                         Mustard seeds
Making of the chutney:
Heat  2 tsp oil in a pan along with all the ingredients except coconut and tamarind paste saute for 2-3 minutes. Allow the contents to cool then grind with coconut and tamarind paste adding 1/4 cup of water. Garnish with crackled mustard seeds and curry leaves.

No comments:

Post a Comment