Ridgegourd/peerkankai/dodka/turai skin chutney recipe

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.

Print Recipe
Ridgegourd/peerkankai/dodka/turai skin chutney recipe Yum
Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. 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.
  2. Serve with a little oil on top.
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18 thoughts on “Ridgegourd/peerkankai/dodka/turai skin chutney recipe”

  1. Nice one….But the skin of the ridgegourd in Singapore is so tough thats why I never tried it, after seeing your attempt maybe I will try it too….

  2. First it was Vani, and now you – tempting me with those peels!! Is this a Maharashtrian dish? I remember having had this too from one of my ‘lunch group’ frnds’ dabba!

  3. Sowmya thanks for pointing here…I have commented before too 🙂 but thanks for reminding ….looks gud …shall try this method

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