This is yet another peel chutney I have discovered lately. Hence next time think twice before discarding the peel. Make sure that the peel is fresh and free from infestation. After using ash gourd,store the peel in refrigerator.
INGREDIENTS
ASH GOURD PEEL - 1 CUP
GRAM DHAL- 4 TSP
COCONUT GRATINGS- 1 TBSP
RED CHILLIES- 2 NOS
GREEN CHILLIES- 2 NOS
GARLIC CLOVES- 3 NOS
TAMARIND- GOOSEBERRY SIZE
SALT TO TASTE
OIL= 1 TBSP
METHOD
Chop the peel roughly and wash it thoroughly. Boil the chopped peel till it softens.
In a pan heat oil and fry gram dal,red chillies,green chillies,garlic cloves,tamarind till the lentils and red chillies become crisp. Remove from the pan and allow it to cool.
Now add in boiled peel in the same pan and saute in the remaining oil and switch off.
In a mixer jar transfer boiled and sauteed peel,roasted ingredients,coconut gratings,salt and little water and grind to little coarse paste.
INGREDIENTS
ASH GOURD PEEL - 1 CUP
GRAM DHAL- 4 TSP
COCONUT GRATINGS- 1 TBSP
RED CHILLIES- 2 NOS
GREEN CHILLIES- 2 NOS
GARLIC CLOVES- 3 NOS
TAMARIND- GOOSEBERRY SIZE
SALT TO TASTE
OIL= 1 TBSP
METHOD
Chop the peel roughly and wash it thoroughly. Boil the chopped peel till it softens.
In a pan heat oil and fry gram dal,red chillies,green chillies,garlic cloves,tamarind till the lentils and red chillies become crisp. Remove from the pan and allow it to cool.
Now add in boiled peel in the same pan and saute in the remaining oil and switch off.
In a mixer jar transfer boiled and sauteed peel,roasted ingredients,coconut gratings,salt and little water and grind to little coarse paste.
No comments:
Post a Comment