Ridgegourd/peerkankai/dodka/turai skin chutney recipe

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.

Ridgegourd/peerkankai/dodka/turai skin chutney recipeI 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 th...

Summary

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  • Courseside dish
  • Cuisineindian
  • Cooking Time15 minutesPT0H15M
  • Preparation Time10 minutesPT0H10M
  • Total Time25 minutesPT0H25M

Ingredients

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

Steps

  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.