It’s time to exchange food wisdom, recipes from different provinces. It’s high time to reduce kitchen waste and utilize them to the fullest.
Ridge gourd (Turai) peel chutney or Beerakai thoka pachadi as commonly known is a popular Andhra cuisine. This delicious spicy chutney tastes great with steaming hot rice with added ghee or til oil, idli, dosas, or even with parathas. Whenever dal or curry is made with ridge gourd, the peels are not discarded but washed thoroughly and used for making chutney. The peels are nutrient-dense parts of the vegetable, which are rich in fiber, vitamins, minerals, antioxidants and also low in calories, thus pachadi (chutney) is a great way of using peels.
- Peels- 2cups
- Tomatoes -2nos
- Green chilies- 3nos
- Corriander Leaves– 1/4cup
- Tamarind (Soaked)- 1tsp
- Sesame seeds– 1tbsp(optional)
- Urad dal- 1tbsp
- Chana dal -1tbsp
- Mustard seeds- 1tsp
- Jeera- 1tsp
- Red chilies- 1no
- Hing-a pinch
- Oil- 2tsp
- Heat a pan with oil, add all the dry ingredients and roast till the Saturn golden brown. Remove aside and let it cool.
- In the same pan, add the peels, cut tomatoes, and green chilies and let it cook for 5 minutes and let it cool.
- Once cooled add the dried ingredients in the blender with jaggery, salt and blend into a powder.
- Now add the cooked peels and tomato mixture with coriander leaves and grind into a coarse paste.
- Serve with rice, idlis or dosas.