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.
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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