Peerkangai/beerakaya Chutney

The dish is done with skin of the peerkangai/Ridge Gourd , very tasty, simple and goes well with anything. Normally this dish is prepared when peerkangai main dish is done like bajji. We dont waste the skin, because it has all the nutrients in the skin . 

 

Ingredients: 

• Peerkangai skin - 3 peerkangai peeled 
• Urad dal - 2 Tbsp 
• Red chillies - 4 
• Coconut - 1\2Cup 
• Oil  

Preparation:

• Heat oil in a pan and fry the peerkangai skin for about 5minutes, until all the rawness goes away.
• In the remaining or with extra oil fry urad dal, red chilies, coconut separately. Allow them to cool.
• Grind all the ingredients into a fine paste.
• You can refrigerate it for 2-3 days.
• Serve it with white rice, rotis, idli or dosa.