I had watched Masterchef Australia's episode on making use of leftovers to whip up several meals. After being introduced to Ridgegourd, I always wondered how much of waste the skinning away of Ridgegourd was and how little was left of the vegetable. I asked my maid whether they make use of the Ridgegourd skin for anything. I was surprised to know that there was an Andhrite recipe making use of the skin of Ridgegourd. It makes for an excellent accompaniment to flatbread of any kind or rice.
I used the Beerakaya Thokkala with Rice flour Dosas.
You need:
The make:
Makes about 1 cup of chutney | Preparation Time: 10 minutes | Cooking time: 15 minutes
1. Heat 1 tbsp oil in a skillet on high.
2. Add the cumin seeds, urad dal, chana dal (optional), sesame seeds and fry for about a minute on medium-high and then add the green chilies until the dal turn light brown. Set aside.
3. In the same skillet, add the ridgegourd skins and salt on medium-high. Cover and cook for 2-3 minutes or until the skins are cooked.
4. Coarsely grind all the fried ingredients in an electric grinder and set aside.
5. Next add the ridgegourd skins, jaggery, garlic, salt and tamarind juice to the grinder. Add the ground mix to the fried, ground ingredients.
6. Heat the remaining oil in a pan and splutter the mustard seeds.
7. Next add the curry leaves and red chilis and lightly brown.
8. Next add the ground mix to the pan and mix well. Do a seasoning taste and add more salt if required.
Serve with flatbreads like roti, chapatti, rice flour dosas or regular dosa. I even tried it with rice and it goes well.
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| Ridgegourd skin Chutney (Beerakaya Thokkala) |
I used the Beerakaya Thokkala with Rice flour Dosas.
You need:
- Skin of 4-6 ridgegourd. cleaned and finely diced
- 4 green chilies
- 1/2 tsp of mustard seeds
- 1 tbsp urad dal
- 2 tbsp chana dal (I avoided this)
- 2 tbsp of sesame seeds (Til)
- 1 lemon sized tamarind juice(add the tamarind to hot water and squeeze and take out the seeds/fiber)
- 1 sprig of curry leaves
- 1 tsp cumin seeds (Jeera)
- 5-6 garlic flakes
- 1-2 dry red chilies
- 1 tbsp of jaggery
- 1 tsp salt or to taste
- 2 tbsp of cooking oil
The make:
Makes about 1 cup of chutney | Preparation Time: 10 minutes | Cooking time: 15 minutes
1. Heat 1 tbsp oil in a skillet on high.
2. Add the cumin seeds, urad dal, chana dal (optional), sesame seeds and fry for about a minute on medium-high and then add the green chilies until the dal turn light brown. Set aside.
 |
| Frying the dal, cumin seeds and sesame seeds |
3. In the same skillet, add the ridgegourd skins and salt on medium-high. Cover and cook for 2-3 minutes or until the skins are cooked.
 |
| Cooking the ridgegourd skins |
4. Coarsely grind all the fried ingredients in an electric grinder and set aside.
5. Next add the ridgegourd skins, jaggery, garlic, salt and tamarind juice to the grinder. Add the ground mix to the fried, ground ingredients.
6. Heat the remaining oil in a pan and splutter the mustard seeds.
7. Next add the curry leaves and red chilis and lightly brown.
8. Next add the ground mix to the pan and mix well. Do a seasoning taste and add more salt if required.
 |
| Mixed in ground mix and ridgegourd skins |
Serve with flatbreads like roti, chapatti, rice flour dosas or regular dosa. I even tried it with rice and it goes well.
 |
| Ridgegourd skin chutney served with Rice flour Dosas |
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