Bottle gourd is the one of the favourite vegetables of Indians and has numerous medicinal values. We can make use of each and every bit of this vegetable and the skin is not exceptional. We can make a nice coarse tangy chutney.
When I made the bottle gourd halwa, I had this peel left behind. So I made this chutney.
Bottlegourd Peel / Sorakaya Thokku - 1 cup
Coriander seeds - 1 tbsp
Peanuts – 1 tbsp
Cumin Seeds / Jeera - 1/2 tsp
Bengal Gram / Channa dal - 1 tsp
Red Chilli – 4-6
Tamarind - small marble size
Salt to taste
Oil - 1 tsp
Method to prepare:
Wash and peel the skin from the bottle gourd.
Dry roast peanuts, remove the skin and keep them aside.
Now heat the same pan with oil, add coriander seeds, cumin seeds and bengal gram. Remove and keep them aside.
Then to the same pan add the red chilies and the peels, saute well.
Remove and allow it cool.
Once it is cooled down, grid to a coarse paste.
If you wish, you can add seasoning to this chutney. I have avoided the seasoning as we have roasted all the ingredients in oil.
You can have this chutney with rice, dosa or idly or as per your wish.
I had this with ponganaalu.