This is another try that resulted in a delicious end result.Never thought of this combination ever before.It just happened out of the blue.I generally use bottle gourd peels to make chutney and we do eat the yellow cucumber with peel when we make pickle with it and I do use the broccoli stalks too when making the filling for the paratha.
I came up with this recipe because I was having few peels of bottlegourd(sorakaya) and yellow-cucumber(dosakaya) and stalks from 2 small broccoli bunches and none could be used just by themselves. I did not want to throw them and hence this delicious chutney with all the nutrition.Using them all togehter was a beautiful decision and this recipe is a keeper.
Let's see how it is made-----------------
Main Ingredients :
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BottleGourd Peel......................from 1 small sized bottlegourd
YellowCucumber Peel..............from 1 medium sized yellow-cucumber
Broccoli Stalks.........................from 2 small bunches of broccoli
Green Chilly.............................3
Seasoning Ingredients :
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Canola Oil............................1.5 tbsp
Mustard Seeds......................1tsp
Cumin Seeds.........................1tsp
Chana Daal...........................2tsp
Urad Daal.............................2tsp
Methi Seeds..........................few(4seeds)
Asafoetida.............................pinch
Turmeric...............................1/4tsp
Red Chilly.............................2
Tamarind Paste......................2tsp
Salt........................................to taste
Preparation :
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First rinse the peels and the stalks in fresh water and cut them into small pieces.In the picture right side yellow peels are from yellow-cucumber,in the middle you see cut broccoli stalks and to the left you see the peels from bottlegourd.
Place a pan on the stove on med-high heat.Add oil then add cumin,mustard,chana daal,urad daal,red chillies,methi seeds and hing.
Once the seasoning is fried transfer it into a bowl and add the slit green chillies and cut peels and stalks to the remaining oil and fry them. Also add turmeric and little salt and cook till the rawness is gone.
Once the veggies get tender or cooked switch off the stove and add tamarind paste to the hot veggies.
Transfer the hot ingredients from the pan to the blender jar ,also add some of the fried seasoning to it and blend .Adjust salt as needed(we added some salt while cooking them) and blend one more time.
Now transfer the chutney to a serving bowl and top it with remaining seasoning.
Delicious BottleGourd Peel-YellowCucumberPeel-Broccoli Stalks Chutney is ready to be served with rice,rotis,dosas,idlies,uthappams.Use your imagination.
This goes to Best out of Waste event hosted by Nithu.
Note :
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1) As this is the first time I tried this combination I did not add any other herbs or garlic to this chutney.I wanted to enjoy the original flavors of the dish.
2) If you like you can add cilantro or garlic or curry leaves too.You may even try adding sesame seeds or peanuts too and try it.
