During lockdown and Ramazan time, we all want easy and healthy food to boast the immunity in our body. With current undergoing situation getting essentials is not very easy.

In our county skin of some vegetables when cooked with spicy flavors add zinc to meal we eat. One such vegetable is Ridge Gourd which can stored in a refrigerator when rapped in a plastic bag will stay crispy and firm for week.

It can be cooked in the form of dal, curries and even as chutneys. Most of us discard the skin of this vegetable during cooking. Making a dish out of peal of Ridge Gourd sounds weird but believe me is 100% healthy and edible.

Dips and spreads are always part of any lunch or dinner parties. In our country we call is as CHUTNEY. It is made from a mixture of spices, vegetables and fruits. They can be paired with almost all meals and snacks.

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If it is made from the peel of any vegetable, it’s not only healthy but tasty too. In “Jai Ki Rasoi Se” used the peel of ridge gourd and made “Turai Ke Chilke Ki Chutney” This is served with hot steam rice along with a few drops of melted ghee

Category – Vegetarian Chutney or Dip part of Main Course
– Preparation Time – 20 minutes
– Cooking Time – 15 minutes
– Serves – 6 to 8 persons

Ingredients:
– Peels of Ridge Gourd – 1 Cup
– Green Coriander – 1 Bunch
– Mint Leaves – 1 Bunch
Roasted Sesame – 1 Table Spoon
– Tamarind – 10 Grams
– Garlic Clove – 5 to 6
– Cumin Seeds – 1 Tea Spoon
– Green Chillies – 3 to 4
– Mustard & Cumin Seeds – 1 Tea Spoon
– Curry Leaves – 6 to 8
– Dry Red Chillies – 2 to 3
– Salt – As per taste
– Oil – As required

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Procedure:
Heat oil in non-stick pan or kadai. Once it is hot add peal of ridge gourd along with green coriander, mint leaves and green chillies. Mix well and cook till the peal of ridge gourd becomes soft

Now add garlic cloves and tamarind. Mix all the ingredients and cook for 3 to 4 minutes or moisture from them get evaporated.

Remove the non-stick pan or kadai and keep it aside to get it cool.

In a mixer grinder add cooked ingredients, roasted sesame & cumin seeds and salt according to taste.

By adding sufficient water make fine paste. Remove the paste in bowl and keep it aside.

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Now, tempering (tadka) is the most important aspect of this dish. ‘Chutney achchi ho tadka sahi na ho to mazaa kharaab hota hai’, hence – Heat oil in a kadai or non – stick pan as per requirement. Once it is hot add cumin mustard seeds, dry red chillies and curry leaves. Cook for 2 minutes.

Add the tempering over the paste and mix well. It is ready to be served with hot steam rice along with a few drops of melted pure ghee.

CHEF’S TIP: Ridge gourd has always been treasured in ancient Aryuvedic diets. Storing it in the vegetable section in your refrigerator and use it within 2-3 days after buying. Using the fresh peel of is always better while making the chutney. #KhabarLive #hydnews, #jaikirasoise #foodliving

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