Preparation time: 10 mins
Cooking time: 15 mins
Ridge gourd known as Beerakaya (telugu) or Turai (hindi) or Luffa (in other countries) is a dark green vegetable which is ridged on outside with white fibrous pulp inside. Ridge gourd contains abundant dietary fiber, vitamin C, riboflavin, zinc, thiamine, iron, magnesium and manganese.
It is highly recommended by health experts and doctors for its medicinal properties. Ridge-gourd is good for stomach and effective in reducing constipation, purifies blood, cures jaundice, beneficial for diabetics due to the existence of insulin, aids weight loss due to its low saturated fat content, possesses anti-inflammatory and anti-biotic properties, strengthens immune system, excellent for skin care and is utilized in making loofah sponge which is used as a body scrub.
Ridge-gourd is abundantly used in Indian cooking for making curry, dal or sambhar. We usually peel off the skin and use only the inner parts of the vegetables while cooking. In the case of ridge gourd, the maximum amount of nutrients are present in its skin. Once you taste this yummy chutney I am sure you will never throw away the skin again.
So here’s how we use the rough ridgy skin and make a delicious chutney which is best eaten by mixing with steamed rice and with a dollop of ghee on top….slurrrppp !!
Ridge-gourd peel – 1 cup
Tomato – 1 small
Green chilli – 1 or 2 (as per taste)
Mustard seeds – 1/2 tsp
Jeera – 1/2 tsp
Methi – 4-5 seeds
Urad Dal – 1 tsp
Chana dal – 1 tsp
Sesame seeds – 1 1/2 tbsp
Dry Red chilli – 2
Tamarind – 1/2 tsp
Turmeric – pinch
Salt – 1 1/2 tsp
Oil – 2 tbsp
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/4 tsp
Hing – pinch
Curry leaves – 1 sprig
1. Peel the skin, wash and cut into 1 inch pieces. Chop tomato into cubes.
(Tip: Separate and discard the stringy hard edges of the peel, if any)
2. Heat oil in a pan. Add mustard seeds, jeera, methi, urad dal, chana dal and fry till dals turn slightly brown. Next add dry red chilli, sesame seeds and fry for another minute. Drain the oil and transfer the mixture onto a plate.
3. In the same oil, add tomato, green chilli, ridge-gourd peels, salt, turmeric and mix well. Cook under cover till the peels become soft. Turn off the heat and let it cool down.
5. Transfer the dals mixture into a grinder. Add dhania powder, tamarind and grind into a coarse powder. Next transfer the cooked vegetables into the same grinder, add little water if required and grind till it becomes a coarse paste. Transfer the chutney into a bowl.
6. For the seasoning, heat 1 tbsp oil in a pan, add all seasoning ingredients in the given sequence. Once the dal turns slightly brown, pour on this on the chutney and mix well.
7. Serve as a side with rice or rotis or dosas.