Beerakaya & Sorakaya Thoku Pachadi/ Ridge Gourd & Bottle Gourd Peel Chutney

I love chutneys made with fresh vegetables. Every vegetable has its own unique flavor. If it comes to my husband, he jus eats whole lunch or diner with chutney. That much we love chutneys that we cant waste  a single spoon of it. These  veggies  have such a flavor which gives mouth watering smell n taste jus with a touch of chili, cilantro and garlic.

Yesterday, I made ridge gourd milk curry /beerakaya palu posina koora. I always store the skin of ridge gourd to make chutney. I have some in my fridge, which i stored week back. So, now i had enough skin to make chutney. I stored some (5-6) cubes of ridge gourd for chutney from yesterday's one.
I used to through peels before, but one day my mom said, how to make chutneys from skins of veggies. Now, i wont wast even a single strand of it, Of course, i try all chutney's with all vegetable peels n they turn out to be gr8..
Source:own
preparation time: 10 mins
cooking time 10 mins


Ingredients:
Ridge gourd Peel : 2 cups.
Green chili: 3-4, roughly chopped, or brk into 2 pieces
Red chilli:1/2 piece
Tomato: 1 large, cut into 4 pieces
Garlic cloves 5-6
Tamarind: small lemon sized
Cumin seeds: 2 tsp
Channa dal: 1tsp
Cilantro: 1/2 cup
Oil: 2 tsp

Cooking:
1) In a pan, heat oil n add red chili, channa dal. fry for 30 secs. Now add ridge gourd peel, green chili, tamarind, cumin seeds n cook for 5mins.  Now add tomato n cook for 2 mins.
2) Let it cool down. Now in a mixer add the ridge gourd  mixture,garlic cloves n cilantro an grind it to a smooth paste.
3) garnish with cilantro.( if u want u can add tempering to it. U can also add finely chopped onion before serving)( can be stored up to 3 days if onions are not added)

Enjoy this chutney with plain rice with a touch of butter/gee, dosa, idli... endless list....