Beerapeechu-Tomato Pachadi ~ Ridge Gourd Peel-Tomato Chutney

How many of you waste the Ridge Gourd Peel? I don't discard the peel unless it is badly bruised. The fiber in the peel is very beneficial as we all know. So here is a way we can enjoy the goodness of the peel!! Feel free to alter the ingredients as per your taste. So for Day 4 of BM#8 under the theme of 'Condiments', check out the chutney..

Ingredients - 

Beerakaya Peechu / Ridge Gourd Peel Chopped 1 cup

Tomato chopped 1 cup

Green chillies 3-4 (as per taste)

Garlic cloves 2-3 (Optional)

Turmeric 2 pinches

Salt as per taste

Sugar/Grated Jaggery (Optional)

Tamarind juice or lemon juice as per taste

Coriander leaves few

Seasoning [Oil 2 tsp, Mustard seeds 1 tsp, Urad Dal 1 tsp, Chana Dal 1 tsp, Methi seeds a pinch, Jeera 1/2 tsp, Red chillies (Optional), Hing]

Method Of Preparation  -

In a skillet on a medium-high flame, Pour the oil and the rest of the seasoning items and after the mustard seeds splutter and the rest of the items are done, add the chopped beerakaya peel and chopped green chillies and saute them. 

After stirring for about 3-4 min, add the chopped tomato, turmeric, salt and sugar, mix well and let the tomatoes get mushy.

Remove from fire and let the mixture cool down and then grind it to a coarse paste .

Enjoy it with steaming rice and ghee. Some like it with Idli or Dosa.

• Here is a recap of what I posted so far in this marathon - 
• Condiments -
• • Onion Chutney
• Under 5 ingredients - 
•     Palak-Moong Dal Curry
•    Low Fat Boorelu ~ Low Fat Sweet Dumplings
• Also check to see what my fellow marathoners are up to here.

This chutney goes to Srivalli's Condiment Mela.

• Preparation Time 25 min
• Makes 1 cup of Chutney