Beera Pottu Fry / Ridge gourd peel fry

Sun rays emerging through the clouds during sunrise and sunset. I always want to catch them. What a beautiful sight. The perfect painting drawn by the nature. 

Sun always plays an important roll in our life and even in preserving food. Now a days, almost all the vegetables and fruits are available all over the year. But in olden days, it's not the case. So, people used to preserve food by drying them in sun and use them the rest of the year. Even now in many cultures, people will sun dry vegetables, fish, meat and use them in there cooking and making pickles.

Today's recipe, as the title mentioned, ridge gourd peel fry. I dried ridge gourd peel in sun and prepared the fry. We can also prepare the recipe without sun drying the peel. I am posting both methods.

When we make Ridge gourd curry or fry, we will peel the skin and throw it in the trash. Why to waste it when we can prepare tasty chutney and fry with it. It is rich in dietary fiber. My Mom used to make this fry. It's my favorite. It's taste good and smells good.

 

Ingredients

• Beerakaya peel/Ridge gourd peel - 1.5 cups

For Seasoning / Poppu

• Avvalu/Mustard seeds - 1/4 tsp
• Jeera/Cumin seeds - 1/4 tsp
• Mennapappu/Urad dal - 1/2 tsp
• Senagapappu/Chana dal - 1/2 tsp
• Garlic - 2
• Oil - 1 tbsp
• Red chili powder - 1 tsp or to taste
• Turmeric powder - 1/2 tsp
• Salt to taste

Preparation ahead

• Take salt water in a bowl and let ridge gourd peel sit in it for 10 minutes, so that dirt and chemicals will be removed.
• Clean the peel with water and squeeze water from the peel.
• Grind the peel coarsely in a mixer.

Method 1

• Dry the peel in sun until crisp.
• Heat oil in a pan, add mustard seeds and cumin seeds.
• When they splutter, add garlic, urad dal, chana dal and fry.
• When they turn golden brown, add peel, turmeric powder, red chili powder, salt and fry for 2 minutes.
• Serve with hot rice and ghee.

Method 2

• Heat oil in a pan, add mustard seeds and cumin seeds.
• When they splutter, add garlic, urad dal, chana dal and fry.
• When they turn golden brown, add peel, turmeric powder, red chili powder, salt and fry till the peel turn brown and crisp.
• Serve with hot rice and ghee.