Tuesday, June 24, 2014



While we usually discard the peels of most vegetables, apart from making a dish out of the Ridge Gourd we also make a chutney from the peels of the tender Ridge Gourd ( Turai in Hindi, Heerekai in Kannada). We call this Gossale Sheere Chutney in Konkani. It is important that only tender ridge gourd is chosen for this dish, This is served as an accompaniment with the main meal.

  • Peels of tender Ridge Gourd, 1 cup
  • Fresh Coconut Gratings, 1/2 cup
  • Green chillies, slit, 3 or as per taste
  • Cumin seeds, 1/4 tsp
  • Asafoetida (Hing), a pinch
  • Tamarind, a small piece
  • Ghee/Oil, 2 tsp
  • Salt, to taste

Wash and peel the tender ridge gourd
In a kadhai, add a little ghee/oil and saute the ridge gourd peels on low flame and keep aside
Next roast slit green chillies, cumin seeds, and hing for a few seconds till the green chillies get spotted
In a mixer, grind the roasted green chillies, cumin seeds, hing and tamarind, salt, along with coconut gratings, and the sauteed ridge gourd peels to a coarse paste, adding just enough water to get the chutney consistency.
Your ridge gourd peel chutney is ready.

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