Ridge Gourd Thovayal
In Indian cuisine, using peels in cooking showcases the resourcefulness of creating flavourful dishes while minimizing waste and highlighting the holistic approach to culinary practices.
Ridge gourd or angled loofah peels are versatile kitchen ingredients in Indian cuisine, appreciated for their culinary potential and nutritional value. These peels, often discarded, contain a treasure trove of nutrients like dietary fiber, vitamins C and A, minerals such as potassium, magnesium, and calcium.
One delightful way to utilize these peels is by transforming them into a flavorful chutney or 𝘵𝘩ova𝘺𝘢𝘭 , a Tamilian condiment. Traditionally served as an accompaniment to rice or thosai, 𝘵𝘩𝘶𝘷𝘢𝘪𝘺𝘢𝘭 adds a tangy and spicy kick to meals. The process of grinding the peels unlocks their inherent flavors, resulting in a deliciously textured condiment that complements various dishes.
𝗥𝗜𝗗𝗚𝗘 𝗚𝗢𝗨𝗥𝗗 𝗣𝗘𝗘𝗟 𝗧𝗨𝗩𝗔𝗬𝗔𝗟 (பீர்க்கங்காய் தோல் துவையல்)
1 tablespoon cooking oil, preferably Gingelly oil
40 g Bengal gram
40 g white gram
10 g mustard seeds
80 g grated coconut
450 g -500 g ridge gourd peel, cut into small pieces
15 dried chillies (I used Guntur chillies), cut into short pieces
2-3 sprigs curry leaves
5 g asafetida powder
1 ½ g salt
60 g tamarind macerated in 200 ml water and strained
METHOD
1. Heat oil and fry the Bengal gram and white gram until golden brown.
2. Add the mustard seeds and let it splutter. Transfer all to a bowl.
3. In the same pan, put in grated coconut, ridge gourd peel, chillies, curry leaves and asafetida.
4. Stir fry over low heat until ridge gourd peels turn bright green and softens. Let it cool.
5. Put all the above stir fried ingredients, tamarind water and salt into a blender and blend till you get a smooth or coarse paste.
6. Can be stored in airtight container and refrigerated for up to 3-4 days.
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