Ridge Gourd Skin (Dodkyachya shiranchi) Chutney Recipe
Ridge Gourd or Tori is a very healthy vegetable that is very low in cholesterol and high in dietary fiber. When making 'tori ki sabzi', the hard skin or the ridges of this gourd are removed. Instead of throwing them away, these can be dried for 1-2 days in shade or sun, and used for making a delicious chutney (known as 'dodkyachya shiranchi chutney', meaning ridge gourd skin chutney, in Marathi). It serves as a tasty accomapaniment to roti or to rice.
- Skin-strands or peel-strands of ridge gourd - 1/4 cup (after drying)
- Oil - 1 tsp
- Mustard seeds - 1/4 tsp
- Asafoetida (Hing) - A pinch
- Turmeric Powder - A pinch
- Green chilies (crushed) - 2 medium or to taste
- Sesame seeds - 1/2 tsp
- Dry grated coconut - 2 tbsp
- Roasted peanut powder - 1 tbsp
- Salt - To taste
- Sugar - 1/4 tsp
- Dry mango powder (optional) - 1/4 tsp
- Remove the skin-strands and peels of ridge gourd by grating.
- Spread in a plate or plastic sheet for drying, in sunlight or in shade, for about 24-48 hours.
- After drying, crush them with your hand, measure and keep aside.
- Heat oil in a pan, and add mustard seeds.
- Once they crackle, add asafoetida, turmeric powder and the crushed green chilies.
- Stir fry on low-medium heat for a minute and then add the sesame seeds.
- Roast till the sesame seeds are slightly pinkish in color.
- Add the grated coconut and stir fry till slightly brown.
- Add the crushed strands and peels (from step 3).
- Add the roasted peanut powder, salt, sugar and dry mango powder.
- Mix and stir fry again for a minute.
- Turn off the heat.
- Allow to cool and store in an airtight container to preserve the crunchiness.
- Serve as an accompaniment to roti or rice.