GHOSALA SHIRÉ CHUTNEY
RIDGE GOURD RIDGE
CHUTNEY
Ingredients:
1) The ridges of 3 tender ridge gourds
2) Cumin seeds – ½ teaspoon
3) Black pepper corns – ½ teaspoon
4) Dry hot red chilies – 5 Nos.
5) Ghee (clarified butter) – 2 teaspoon
6) Tamarind – an olive sized bit
7) Coconut – ½
8) Salt – 1 teaspoon
To Make:
Grate the
coconut. Chop up the ridges. Set a small pan on low heat. Pour in the ghee. Tip
in the cumin seeds, the pepper corns, the red chilies and the chopped ridges. Stir
fry for 1 minute and tip over into a food processor. Add the grated coconut,
the salt, the tamarind and 100 ml. of drinking water. Grind to super fine paste
(the finer, the tastier). Taste and add more seasoning if required.
. Add the
grated coconut, the salt, the tamarind and 100 ml. of drinking water. Grind to
super fine paste (the finer, the tastier). Taste and add more seasoning if required.
Your super
delicious ridge gourd ridge chutney is ready to serve. Enjoy with hot dosas, chapattis,
rotis, naan, appos, idlis, biriyani, rice gruel, oatmeal porridge, cherupayar
kanji, or as a sandwich spread.
Bon appétit!!!
Note:
The cost of food is going up every
day. There are many vegetables and other cooking ingredients as well as
leftovers that we need not waste but can put to good use in our daily diet, thereby
eating healthy and saving money. This is one such recipe wherein the ridge
gourd ridges which are generally thrown away while cooking ghosala upkari (see my recipe) can be used to make this wonderful
traditional Konkani gourmet chutney.
Tip:
As the skin of the ridge gourd has a
matt finish, it usually harbors some dirt or dust. If you soak the ridge gourd for
half an hour in a basin of water to which half an ounce of vinegar has been
added, you can see all the dirt falling through the bottom. Wash and cook. You can
use this vinegar-water technique to clean mussels, clams, mushrooms and the inside
of fish for it removes the odor as well as the dirt without affecting the
flavor.
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