Ridge Gourd is otherwise known as Chinese Okra – it is called Beerakaya in Andhra Pradesh, Peerkangai in Tamil Nadu and Thurai in the northern parts ofIndia
Ridge Gourd is very nutritious as it contains vitamins and minerals essential to the body
Skin Ointments for eczems are made from the juice of the leaves. It is low in fat and controls blood sugar levels.
The skin or peel of the ridge gourd as in the case of this recipe can be used to prepare chutneys.
Tastes delicious with a flavoursome tinge of mint and coriander adding that extra zing to the chutney
I would like to personally thank my dear sister Shashi Palagummi for this exotic recipe!!
Ingredients to serve 4- 6 people
1 Cup Skin of Ridge Gourd (chopped)
Handful of fresh mint leaves (chopped)
Handul of fresh coriander (chopped)
1 inch piece tamarind
1 Dry Red Chilli
1 Green chilli
2 Tbs Oil
1 Tsp Mustard seeds
1 Tsp Urud dhal
Tsp Fenugreek seeds
Pinch of asafoetida
1 Tsp Salt
Ridge Gourd Peel Thogayal or Chutney
Preparation
Wash the ridge gourd thoroughly under running water. Peel the skin.
Set the skin aside. Wash the mint and coriander leaves.
Heat one tablespoon of the oil in a small pan, add the mustard seeds
When the mustard seeds crackle, add the urud dhal, fenugreek seeds, asafoetida, green chilli and the red chillies.
Fry till the urad dal turns golden brown
Stir through the ridge gourd skin, cover and cook for 2 mins.
Add the chopped fresh mint and coriander leaves
Grind the above with salt and tamarind into a fine mixture
Heat the remainder of the oil in the pan, fold through the above mixture a couple of times
It is ready to be served!