Ingredients: 6 Ridge Gourd Skin (Turai/ Peerkangai),1 tablespoon Sesame seeds (Til seeds) – roasted,1 teaspoon Red Chilli powder,1 teaspoon Sugar,1/2 teaspoon Cumin seeds (Jeera),2 teaspoon Sunflower Oil,Salt – to taste
Time in minutes: 30 Servings: 2 Course: Side Dish Diet: Diabetic Friendly
Instructions: To begin making the Ridge Gourd Peel chutney, roughly chop the peels of the ridge gourd.Heat 1 teaspoon oil in a pan, stir and roast the peels in the oil till the moisture evaporates and they become crisp. Alternatively, you can also microwave the peels with oil for about 1-1/2 minutes.Let the roasted ridge gourd peels cool down and then coarsely grind them in a mixer grinder.Heat the remaining oil in the pan and add cumin seeds, and once they start to sizzle, add the roasted sesame seed and allow it to crackle.Add the ground Ridge gourd peels and red chilli powder to the oil and stir for a minute, turn off the heat, add salt and sugar, and mix well and serve warm.Serve the Ridge Gourd Peel chutney as a side dish along with Phulka or Steamed rice, Maharashtrian Aloo Bhujne and Pumpkin Dal with Garlic Tadka .