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| Turai chilke ki chutney |
Turai/tori
are of two types one with smooth skin another with ridges, Ridged gourd and
sponge gourd. In Maharashtra ridged gourd is called Dondka and sponge gourd as
Ghosali.
Whenever
I make the vegetable of ridged gourd, my mind is flooded with the memories of
my house help Sharda Jagtap. She used to carefully remove the ridges of gourd
which are having slightly tough string like fibers. Then she used to peel the
gourd. She would chop the gourd for my cooking it and pack the soft peels to
take home. This exercise was repeated every time I had ridged gourd for meal.
My
curiosity took over me and one day I asked her what she does of the peels.
Chutney she said. I was flummoxed as I had never had Turai ke Chilke ki
chutney. One day, she got a little for me to taste. I loved it. The routine of
her taking the peels and bringing little chutney for me continued, as it was
used as main course by her, to be had with bhakri (Jowar roti).
Today
I share this recipe so lovingly taught by Sharda to me.
Preparation
Time: 10 Minutes
Cooking
Time: 7-8 minutes
Servings:
5-6 small helpings
Ingredients
For Making Turai Ke Chilke Ki Chutney:
- 100 gm Turai ke Chilke (Soft peel of Ridged Gourd) I got this amount from 500 gm of Ridged Gourd.
- 50 gm Garlic or 15-20 medium size pods of garlic
- 8-10 Green Chilies / to taste
- 1 teaspoon cooking oil
- Salt to taste
Direction
For Making Turai Ke Chilke Ki Chutney:
- Wash and towel dry Ridged Gourd.
- Remove the ridges with the help of a peeler. Discard them.
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| Ridges to be discarded |
- Peel the gourd like any other vegetables are peeled with the help of the peeler. Keep the soft peels aside for use.
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| Soft Peels Of Ridged Gourd |
- Use the peeled gourd/Turai/dondka for making savory dish for main course. https://jyotsna-pant.blogspot.com/2015/07/turai-mooli-shimla-mirch-ki-sabzi.html
- Peel garlic and keep aside.
- Check the hotness of green chilies and take the green chilies according to taste. Break them to pieces. Keep aside.
- Heat oil in a thick bottom wok/pan.
- When the oil is hot add
- Peeled garlic
- Green chili pieces and cook on low flame till garlic and chili pieces acquire slightly brown color.
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| Garlic and Green Chilies in oil |
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| After 2 minutes of cooking |
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| After 5 minutes of cooking |
- Add the peels and mix nicely.
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| Soft peels added to Garlic and Green Chilies |
- Add salt and mix. Cover and cook on low heat for 2-3 minutes with stirring two three times.
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| After 2 minutes of cooking |
- Switch off the heat and let the contents cool in the wok. This will slow cook the peels with garlic and green chilies. The peels will have changed the color and texture maintaining the moisture in them.
- When cooled to room temperature grind the cooked mixture to a slightly course paste/ Fine paste as per liking. I prefer little course texture.
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| Chutney of Peels of Ridged Gourd |
- Water is not required while grinding, because garlic, chili and peels have sufficient moisture.
- Remove in a bowl and add few drops of fresh lemon juice to give the tangy taste.
- Chutney is ready to be served with Stuffed paranthas / Dal-chawal / Khichadi
https://jyotsna-pant.blogspot.com/2013/05/aloo-parantha-potato-stuffed-pan-fried.html
https://jyotsna-pant.blogspot.com/2012/12/mooli-ka-parantha-radish-stuffed-pan.html
Tips:
- Always remove the ridges before peeling. The ridges are stringy and will give unpalatable texture to chutney.
- Always check the hotness of the chili (Green/red/dry/fresh/powder) before use. The hotness varies from one variety to other.
Suggested Variations:
- 3-4 Teaspoons coursely ground roasted groundnut can be added to give crunchy texrure.
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