Idlis & Bottle Gourd Peels Chutney
One of the themes doing the rounds of food-blogosphere these days is 'Chutneys'. One of the main ingredients of it being peels of vegetables. I have blogged about one such chutney already. Here's another one. But it's not just another chutney, you know. It is not just eco-friendly but also very very tasty. Because it is made with peels of bottle gourd (Doodhi/Lauki).
Bottle gourd being peeled
Recipe for Bottle Gourd Peels Chutney
Peels of one biggish bottle gourd (I took 1½ cups.)
¼ cup dry-roasted sesame or ¼ cup roasted and peeled peanuts
or ¼ cup roasted Chana Dal (Dariya in Gujarati/Pandharpuri Daale in Marathi)
or a combination of any of these making ¼ cup
(I used 1/8 cup dry-roasted sesame + 1/8 cup roasted & peeled peanuts.)
¼ cup yogurt
2 green chillis (or to taste)
¼ cup chopped coriander leaves
1 tbsp sugar (or to taste, depending upon the heat from the chillis)
salt to taste
1 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
heaped ¼ tsp asafoetida powder
From left to right: chopped bottle gourd peels, roasted & peeled peanuts, coriander leaves, sesame seeds
1. Chop the bottle gourd peels and green chillis.
2. Heat the oil in a pan. When hot, add mustard seeds. Once they start popping, add the cumin seeds, and then the asafoetida powder.
3. Add the chopped bottle gourd peels and green chillis. Stir. Sprinkle some water, cover the pan and let them steam-cook. (I usually use a non-stick pan for this, so I do not really need much water. However, if you are using a regular pan, you might need to add about ¼ cup of water, and also keep a close eye.)
4. Once the peels are soft (They fall apart easily when pressed with a ladle.), add sugar, salt and chopped coriander leaves. Sauté until most of the water has evaporated. Turn the heat off, and let it cool.
5. Once it is cool, add it along with the roasted sesame seeds or peanuts or the combination you are using and the yogurt to the jar of your mixie or food processor. Grind it till you get a fairly smooth paste. The chutney is ready!
Serve it with anything of your choice like Idlis, Dosas, spicy parathas or just with any regular meal. This mild-tasting chutney goes well with a lot of things. I served it this time for breakfast, with Idlis...so that I can send it to Nandita for her next 'Weekend Breakfast Blogging' event. :)
In case you are in a mood to try out more chutney varieties, you could check out these lovely recipes recently blogged by Madhu of Ruchi, Mythili of Vindu, Priya of Sugar And Spice and Shammi of Food, in the main...