We know that peels of many vegetables are rich in nutrients, still hardly we get a chance to make use of them. One of my closest friend’s Mum used to prepare a dish with Lauki Peels and it tasted pretty good. I never could figure out the same recipe though. But I have tried out similar ones which were not that well 🙁 .. Anyways, this condiment is a perfect recipe to use the usual waste of kitchen in a tangy and spicy side dish. This flavorful Chutney is a healthy accomplishment to your snacks and breakfast.
1. Peels of one Bottle Guard, about 1/2 cup, chopped in 1 inch pieces.
2. 1/2 cup grated coconut
3. 1 tsp Tamarind pulp
4. 1 tsp Coriander seeds, cumin seeds, salt each
5. 3-4 red dried chilies
6. 1/2 cup coriander leaves, chopped
1. 1/2 tsp Urad daal
2. 3-4 garlic cloves, crushed
3. 1 tbsp Mustard Oil
4. handful of curry leaves
5. A pinch of Asafoetida, hing
Cook bottle guard peel, tamarind pulp, salt with just enough water for 5 min.
Dry roast cumin seeds and coriander seeds and add to the cooked bottle guard. Once everything cool down, add grated coconut and dried red chilies and churn into grinder for a quick mix. Add enough water for churning it right.
Heat oil in a pan, sizzle Mustard seeds and fry garlic till brown. Add all other ingredients for tempering and when it crackles, add it to the chutney.
Mix well and serve this with any main course or snacks.