Jhinge Khosha Bata / Bhorta (Ridge Gourd Peel Chutney - Bong style)

 

           Jhinge Khosha Bata is a traditional Bengali style chutney made from Ridge Gourd Peels. It may sound weird to many, but it is quite a healthy and a nutritious dish, as peels have the most nutrients and fiber in them. This chutney goes best with hot steamed rice and a drizzle of some raw mustard oil. You can also relish with chapatti / paratha or as a sandwich spread a la fusion style. So check out the step by step pictorial recipe to prepare this regional  delicacy.

               Ridge Gourd Peel chutney is not commonly heard of and is almost a lost recipe now. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. The recipe has travelled all the way from Bangladesh where it is very popular and is called 'Bhorta'. Veggie Peels are generally discarded, but if prepared in a chutney form, tastes simply yummy. 

               This is a family recipe passed down by my late mother who never used to discard any peels. The process of preparing it is very simple. You just need to blend the boiled peels along with garlic and green chilies. Then it is tempered in mustard oil with nigella seeds, dry red chilies and onion.   

              Besides ridge gourd peels, I also make similar chutney with the peels of bottle gourd, raw banana, pointed gourd and pumpkin. They turn out very yummy. So next time remember to preserve these peels and turn them into this delectable chutney. 

• The peels of 2-3 ridge gourd, boiled & drained
• 4-5 garlic cloves
• 2 green chilies
• 2 tbsp. mustard oil
• 2 whole dry chilies
• 1/2 tsp. nigella seeds (kalonji)
• 1 onion, sliced
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. of raw mustard oil 

          Blend the boiled peel along with garlic, green chilies and just enough water in a mixer grinder into a smooth paste. 

          Heat oil in a pan and temper with dry red chili and nigella seeds.

          Add the onion and sauté till light brown. 

          Now add the ground paste, salt and turmeric powder. Stir fry on a low flame till all the moisture has evaporated.

          Serve with hot steamed rice and with a drizzle of raw mustard oil. You may also relish with chapatti / paratha or as a sandwich spread.

                        Blend the boiled peel, garlic, green chilies & little water into a paste.

                               Heat oil in a pan & temper with dry red chili & nigella seeds.

                                  Add the onion and sauté till light brown. 

                                   Add the ground paste, salt & turmeric powder.

                                  Stir fry on a low flame till all the moisture has evaporated.

                             Serve with hot steamed rice & with a drizzle of raw mustard oil. 

Beerakaya Pottu Chutney (Turai / Ridge Gourd Peel Chutney / Dip - Andhra Style)

          This is a traditional Andhra style chutney / dip made out of the peels of Ridge Gourd / Turai. The peel which has the most nutrients are generally discarded, but if made in the following step by step method, will be easily liked by one an all. 

          It is relished as a side dish with either rice-ghee combo, as a spread on any Indian bread / toast or with any South Indian breakfast like Dosa, Idli, Uttapam, etc. It is not only delicious but healthy too. So check out the step by step pictorial recipe to prepare it.

• 2 cups of Ridge Gourd Peels, chopped
• 1 tsp. oil
• 1 tbsp. sesame seeds
• 2 tbsp. fresh coconut, grated
• 4-5 garlic
• 4-5 green chilies
• salt to taste
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/4 tsp. turmeric powder
• 1 tsp. tamarind paste

Tempering - 

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. split urad dal (black gram)
• 1 sprig curry leaves

          Dry roast the sesame seeds and keep aside. Heat 1 tsp. oil in a pan and sauté the peels, garlic and the green chilies, covered, for 8-10 minutes on low flame. Stir at intervals.

          Add the coriander-cumin powder, turmeric powder, salt and tamarind paste. Stir for a minute more till everything is well combined. 

          Switch off the flame and let it cool down, Grind along with the roasted sesame seeds, coconut and very little water or as needed to a smooth paste. Keep aside.

          Heat the oil for tempering. Add the mustard seeds and allow it to splutter. Then add the urad dal and curry leaves. Sauté for a few seconds till the dal changes colour.

          Pour it over the prepared chutney and mix well. Serve as a side dish with either rice-ghee combo, chapattis / parathas, dosa, upma, idli, pesarattu or appam.

                             Chop Ridge Gourd Peel into small pieces. Wash & drain them.

                                Heat oil & sauté garlic till light brown.

                           Add chopped peel & fresh green chilies. Fry for 8-10 minutes 
                           on low flame covered. Stir at intervals.

                  Add salt, turmeric powder, roasted sesame seeds, fresh grated coconut, 
                  coriander powder, cumin powder & tamarind paste. Sauté for a minute.

                                Grind into a paste by adding some water.

                      Heat oil & temper with mustard seeds, curry leaves & split urad dal. 
                      Sauté for a few seconds.

                                 Pour this tempering on the prepared chutney. 

                    Serve with rice-ghee combo, dosa, idli, appam, upma, pesarattu, chapatti, 
                    paratha, etc.