Sep 9, 2008

Ridgegourd/peerkankai/dodka/turai skin chutney recipe

Ridgegourd/peerkankai/dodka/turai skin chutney I had tasted this at my friend's place and I was quite amazed that even the rough skin of ridgegourd could be put into use. Many of you must be quite familar with a very popular chutney made in Maharashtrian homes with green chillies called 'techa'. This is prepared in the similar way. 'Techa' or the green chilly chutney has always been my favourite,but my hubby is never fond of anything hot (with green chilly).So, I remembered this and made this for him as the addition of ridgegourd skin makes it less hot and spicy. We loved it!!
I made this long ago and somehow never posted this one and it was lying in my draft before I though of putting it today.

Skin of ridgegourd-1 cup washed well and cut into smaller pieces.
Green chillies- 10to 12
Garlic- 5to6cloves
groundnut- 1/2 cup roasted and skin removed
Coriander leaves- chopped fine
Salt to taste
Oil- 1tbspn

Heat oil in a pan. Add the ridgegourd skin and cook till it is very tender. Then add rest of the ingredients and keep stirring for 5 to 10 minutes. Blend this mixture in a mixer to a coarse paste.
Serve with a little oil on top.
Post a Comment

Get recipes in your inbox

Enter your email address:

Delivered by FeedBurner


Related Posts Plugin for WordPress, Blogger...