பீர்க்கங்காய் தோல் சட்னி / Peerkangkai skin chutney / beerakaya thokku pachadi / Ridge gourd recipe

Ingredient
Ridge gourd peel / Beerkankai skin – 1 cup
Oil – 3 tbsp
Chana dal – 1 cup
Red chilies – 6 nos
Grated coconut – ¼ cup
Tamarind – small size
Salt to taste
Water as required

For seasoning
Oil – 2 tbsp
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Red chilies – 2 nos
Curry leaves – 2 springs
Hing – a pinch

Method
1. Wash and peel ridge gourd skin and keep it aside.
2. Heat oil in a pan. Add chana dal and red chilies. Sauté until chana dal turns golden colour.
3. Now add ridge gourd peel. Sauté until raw smell goes out.
4. Now add grated coconut, tamarind and salt. Sauté for a minute.
5. Switch off the flame. Allow to cool completely.
6. Grind it to the smooth or corse (as your wish) with required water.
7. Season above said seasoning ingredients. Add to the chutney.
8. Our delicious ridge gourd peel chutney is ready to eat!!!!
9. Serve with idli, dosa and steamed rice.

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