E.A.T - easyvegrecipes

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Ridge Gourd Skin Chutney -- Ridge Gourd Skin Chutney Recipe -- Beerakaya Peechu Pachchadi

Ridge Gourd is low in saturated fat and cholesterol. Rich in dietary fibre. The vegetable itself has so many qualities, so the skin also. When I make ridge gourd curry, I store the skin for further use. If the skin is tender and fresh. We can make chutney, pulusu or soup and also curry with that. For today I am making chutney and all other recipes will come later dates.

Ingredients:

Ridge Gourd Skin/Beera Peechu - 1 cup (or skin of three ridge gourd)
Tomato -1
Garlic - 4 to 5(optional)
Tamarind - 2" inches long
Salt - to taste

For Tadka:

Oil - 2 tbsp
Mustard Seeds - 1 tbsp
Black Gram - 1 tbsp
Bengal Gram - 1 tbsp
Red chillies -  5 to 7
Green Chillies - 2
Fenugreek Seeds - 1 tsp
Asafoetida - 1 tsp
Turmeric Powder - 1 tsp

Procedure:

Take the skin of the ridge gourd. Chop it finely and wash thoroughly. 
Cut tomato into four or eight pieces.
Heat oil in a pan. Add the ingredients under 'For Tadka'. Fry them till the dals turn into brown colour. Keep them a side.
Again heat oil and add ridge gourd skin, tomato pieces and tamarind. 
Cook for 5 to 8 minutes or till the skin becomes soft. 
Switch off the stove and add garlic. 
Let it cool. 
Take some portion of tadka with all the red chillies and green chillies, add salt and grind them. 
Add cooked ridge gourd skin, tomatoes and tamarind mixtur to it and again grind to make coarse paste.Add water if necessary. 
Do not make smooth paste, it should be a little bit coarse only. 
For more recipes with Ridge Gourd click here.

1 comment:

  1. awsome piece of information, I had come to know about your website from my friend vinod, indore,i have read atleast seven posts of yours by now, and let me tell you, your blog gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, beerakaya pachadi

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