Ridge Gourd Peel Thogayal is entirely a different recipe. It is made up of the Ridge Gourd Peel, which you normally throw off. As this peel is a good source of dietary fiber it can be used to make Chutney or Thogayal.
Ridge Gourd
Peel serves a s an alternative for coconut. Especially for the diabetic or high
cholesterol patients, this Ridge Gourd Peel Thogayal will serve as a good side
dish for dishes like Chapati, Roti, Phulka or Rice.
Ridge Gourd
Peel Thogayal can be made in minutes and the more you add spices it will taste
too good.
Come let us
make Ridge Gourd Peel Thogayal
Ridge Gourd Peel Thogayal Ingredients:
Ridge gourd rind - 1 (ridge gourd)
Coconut - 3 tsp
Small onion - 8
Red chilli - 6
Tamarind - little
Asfoetida - ¼ tsp
Mustard - ½ tsp
Urad dal - 1 tsp
Salt - to taste
Oil - 2 tsp
Ridge Gourd peel Thogayal Method:
Peel the ridge gourd. Chop the ridge gourd skin into small pieces.Grate the coconut.
Peel the small onion. Heat oil in a frying pan and add mustard,urad dal,asafoetida, red chilli, tamarind and salt one by one ans sauté till urad dal turns light brown. Keep aside to cool.
In the same pan add ridge gourd skin and onion and sauté for about ten to fifteen minutes. Then add coconut and sauté for a few seconds.Keep aside to cool.
Then put both together in the mixie and grind. Serve with idli,dosa or rice.
Note:
This chutney will go well with hot rice and ghee.
You have to sauté well for 10 to 15minutes Otherwise you will get a raw smell and the chutney will not be nice.
If you want you can add coconut.
If you want you can season it with mustard and urad dal in little oil.
Ridge Gourd Peel Thogayal Ingredients:
Ridge gourd rind - 1 (ridge gourd)Coconut - 3 tsp
Small onion - 8
Red chilli - 6
Tamarind - little
Asfoetida - ¼ tsp
Mustard - ½ tsp
Urad dal - 1 tsp
Salt - to taste
Oil - 2 tsp
Ridge Gourd peel Thogayal Method:
Peel the ridge gourd. Chop the ridge gourd skin into small pieces.Grate the coconut.
Peel the small onion. Heat oil in a frying pan and add mustard,urad dal,asafoetida, red chilli, tamarind and salt one by one ans sauté till urad dal turns light brown. Keep aside to cool.
In the same pan add ridge gourd skin and onion and sauté for about ten to fifteen minutes. Then add coconut and sauté for a few seconds.Keep aside to cool.
Then put both together in the mixie and grind. Serve with idli,dosa or rice.
Note:
This chutney will go well with hot rice and ghee.
You have to sauté well for 10 to 15minutes Otherwise you will get a raw smell and the chutney will not be nice.
If you want you can add coconut.
If you want you can season it with mustard and urad dal in little oil.
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