Ridgegourd/peerkangai/beerakaya/heerekai skin/peel chutney.

Ridgegourd skin from 2 ridgegourds
Channa dhal - 3 tbsp
Cumin seeds - 1 tbsp
Red chillies - 5 -6( according to spice)
Pepper corns - 6 -8 ( optional according to spice)
Garlic - 3 or 4 flakes
Tamarind - one small lime size
Salt as needed

For tempering:
Mustard seeds, urad dhal and curry leaves ( all few)

Heat a tbsp of oil and fry channa dhal...when it turns light brown, add cumin seeds, red chillies, pepper corns, garlic and tamarind.. fry for 2 - 3 minutes and add ridgegourd skin... fry till it is soft and cooked... remove and cool...add salt and grind in a mixer/blender to a fine paste...can also grind it coarsely.

Finally temper it with mustard seeds, urad dhal and curry leaves.

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