Beerakaya Pottu Pachadi ~ Ridgegourd Peel Chutney

Are your  Beerakaya aka Ridgegourd peels making their way to trash.. wait.. just check out this awesome chutney that's made with the nutrient and fiber rich rigde gourd peels. Believe me vegetable peels never tasted this good! This recipe has been handed down to me from my grandmother, who is a kitchen pro. She has that midas touch, so even the simplest recipes work wonders for our palettes..  She keeps saying this "Uppu karam sarigga padithe cheppu ayina baguntundhi", Even the footwear tastes good if you cook it with right spice and salt!

Sauteed ridge gourd peels and green chillies are ground in mortar and pestle along with tamarind and onion finished with cilantro tastes heaven with ghee rice or steaming hot rotis.

You need:

• Peels from 2 large ridgegourds, beerakaya pottu
• 4-5 green chillies
• marble sized tamarind soaked in water
• Onion
• cilantro
• oil

How to:

• Take oil in kadai and saute ridge gourd peels along with green chillies and add some salt
• Once the chillies and the peels loose their raw smell switch off the flame and it them cool 
• In mortar and pestle or grinder, ground the mixture, tamarind and  cilantro to a coarse paste
• And now pulse the chutney with onions.
• Finish off the chutney with tadka.

Note: Try sauteing with a bit ghee and taste the difference!!