My last post was a dudhi related recipe, and this one is a dudhi recipe too. However, the two are so different that one can never guess that both dishes are made using the same main ingredient. This chutney is a wonderful accompaniment to any main course. The most fun part is that this is made using the peel of the dudhi which is generally discarded. I have heard that the vegetable skin holds a lot of nutrition, but the reason you would want to make it is that it tastes delicious. The first time I tasted it, I thought it was a coconut chutney and was very surprised to learn that the main secret ingredient was dudhi. The requirement for this recipe is a relatively blemish free dudhi which has a nice light green covering. Wash the gourd really well and dry it and then grate the outer peel, just enough to remove the peel from the gourd (we don't need the remaining part of the gourd, just the peel akin to zesting a citrus fruit). You can use the rest of the gourd to make dudhi halwa or a dudhi vegetable.
Ingredients
1 gourd peel grated (see instructions above)
1/8 tsp mustard seeds
1/8 tsp jeera/cumin seeds
pinch of hing/asafoetida
5-6 curry leaves
2 green chillies chopped
1 tbsp sesame seeds
2 tbsp grated desssicated coconut
1 tsbp oil
1/2 tsp sugar
salt to taste
Method
Heat the oil. To it add the mustard and cumin seeds. Once these seeds begin to crackle, add the hing, curry leaves, sesame seeds. Fry this for a minute, then add the grated dudhi peel. Cook this till the dudhi peel turns from a green to a brown color. Then as the lauki peels are starting to brown, add the shredded coconut and cook till lightly browned. Add salt and the sugar. The chutney is ready to be served!
Tips
See the post for dudhi halwa recipe to find the different names by which dudhi is called. It takes a while for the dudhi to turn to a brown color. However, it is only at the stage when it turns brown that it crips up and will have a crunchy texture. If you remove it from heat when it is still green, it will be soggy. To avoid standing near the stove for the entire duration, turn the heat to a low setting and then keep checking on it from time to time and stir it to ensure that it doesnt burn.
Ingredients
1 gourd peel grated (see instructions above)
1/8 tsp mustard seeds
1/8 tsp jeera/cumin seeds
pinch of hing/asafoetida
5-6 curry leaves
2 green chillies chopped
1 tbsp sesame seeds
2 tbsp grated desssicated coconut
1 tsbp oil
1/2 tsp sugar
salt to taste
Method
Heat the oil. To it add the mustard and cumin seeds. Once these seeds begin to crackle, add the hing, curry leaves, sesame seeds. Fry this for a minute, then add the grated dudhi peel. Cook this till the dudhi peel turns from a green to a brown color. Then as the lauki peels are starting to brown, add the shredded coconut and cook till lightly browned. Add salt and the sugar. The chutney is ready to be served!
Tips
See the post for dudhi halwa recipe to find the different names by which dudhi is called. It takes a while for the dudhi to turn to a brown color. However, it is only at the stage when it turns brown that it crips up and will have a crunchy texture. If you remove it from heat when it is still green, it will be soggy. To avoid standing near the stove for the entire duration, turn the heat to a low setting and then keep checking on it from time to time and stir it to ensure that it doesnt burn.
This vegetable would be the last thing in my house though I am told all the time to have it!! I'll certainly try this! Thanks for sharing!
ReplyDeleteSonia