Andhra Beerakaya thoku pachchadi/Ridge Gourd peel Chutney

In Andhra meal is incomplete without a freshly ground chutney or pachchadi. Different types and varieties of pachchadis are made and this one in particular is amazing. Whenever we cook ridge gourd, we peel the skin and throw it away. Next time when you cook ridge gourd do not throw it in waste instead turn that into this amazing chutney. Made with simple ingredients, tastes amazing with hot rice. You can add dry/fresh coconut, groundnuts. Do try this. Happy cooking...

Ingredients:

Ridge gourd skin peels - 1 cup
Split Bengal gram - 2 tbsp
Split Green gram - 2 tbsp
Sesame seeds - 1 tbsp
Garlic - 2-3
Green chilli - 1-2
Tamarind pulp - 1 tbsp
Coriander leaves - 2 tbsp
Mint leaves - 2 tbsp
Salt to taste
Water as required
Oil - 1 tbsp

Method:

In a pan/kadhai heat oil. Add bengal gram, green gram, sesame seeds, chillies and garlic. Saute for 2 minutes.

Now add ridge gourd peels and cook it covered for 5 -6 minutes. 

Now add tamarind pulp, coriander leaves, mint leaves and salt. Mix well and cook until raw smell is gone. 

Blend it into paste by adding little water. 

 

In a pan/kadhai heat oil. Add bengal gram, green gram, sesame seeds, chillies and garlic. Saute for 2 minutes. Now add ridge gourd peels and cook it covered for 5 -6 minutes. Now add tamarind pulp, coriander leaves, mint leaves and salt. Mix well and cook until raw smell is gone. Let it cool down to room temperature. Blend it into paste by adding little water. 
Serve with hot rice.

Sending this recipe to South Indian Cooking Challenge Anu's Healthy Kitchen