Sunday, May 1, 2016

Kuvale Salli Chutney/ Ash Gourd Peel Chutney

We amchigele(Konkani) people cook almost any part of the vegetable. May it be chutney or upkari. Most commonly used peel is of Gosale/ridge gourd to make chutney. I have tried only with this vegetable but always wanted to experiment so I used Ash Gourd/Kuvale peel and tried chutney and mind me it was lip smacking. This one is similar to Gosale Sheere Chutney posted in my blog here.
 Let’s see what we need to make Kuvale Salli Chutney
Skin of 1 small Ash gourd, wash and peel the skin and chop into small pieces
1 dry red chilly
2 green chilly
½ cup coconut fresh or frozen
5-6 cloves of garlic pods peeled (I used large ones)
A small piece of sour raw mango or a very small piece of tamarind
1 tsp oil
Salt to taste 

This is how Kuvale Saali/Ash gourd peel looks like

How to prepare chutney:
Heat a tsp of oil in a cooking vessel, add garlic pods and red chilly and green chillies and stir fry for a few seconds.
 In the same vessel, add the ash gourd/kuvale peels (chop them into small pieces) and fry on medium heat for 4-5 minutes making sure the peel has cooked.
 Once cool, grind the garlic-chillies, coconut the rest of the sautéed ingredients along with aw mango pieces and salt and grind to a smooth chutney consistency.
From today do not throw the peels instead make this and tingle your taste buds.
Serve with rice and dal, or kanji or even dosa it just tastes awesome with anything.




Note:
If you do not eat garlic or wish to eat this during Upvaas then replace the garlic and add 1 tsp Cumin Seeds/Jeera and roast it in oil then add remaining ingredients.

Happy Cooking, 
 
   


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