By Jasmine Kaur
With an unparalleled flavour and texture, this delicious and delicately spiced ridge gourd peel chutney should be made for all the right reasons.
Peels from 1 large ridge gourd 1 tablespoon peanut oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 pinch asafoetida 1 green chilli, chopped ¼ teaspoon amchur powder 1 teaspoon sesame seeds 5-6 curry leaves Salt to taste
Blitz the ridge gourd peels to a coarse mixture, like that of sand and set aside.
Heat some peanut oil in a kadhai and temper with the asafoetida, curry leaves, mustard, cumin and sesame seeds.
Add the coarsely ground ridge gourd and green chilli and toss everything together.
Continue to sauté on a low flame for 10-12 minutes, until the peels begin to lose their moisture and become earthy brown in colour.
Add the salt and amchur powder and mix well. Serve with bhakri, rotis or dal-chawal.
Click To Enter