Sweet and sour ridge gourd peel sabji

ridge gourd peel curry

We love getting the long spiny ridge gourd all the time. One is not enough for us as we use it as the main vegetable in stews and curries. When it cooked it is literally reduced to a few spoonfuls, so we do buy a few of them.
True to tradition the fridge gourd peel gets ground into thogayal. Let’s be honest how much thogayal can we have ?? This us a vegetable where I feel the peel is so much that you need to find ways to use it better. So, the thogayal alone will not help these peel, which then ends up in the compost.

Digressing

Look at the ridge gourd, it does look alien. The spiny crusty skin is the protection to the soft inside. This pretty much sums up a few people I know. They have formed a don’t come near me shell around them. Once they know you well, yo uh experience the soft vulnerable person who you will love to have for the company. I am sure each of us has a few trusty friends in that category.

Cleaning the ridge gourd peel

I do end up with so much peel that there had to be a better way. After all, the ridge gourd thogayal seemed just barely fitting in my ideas. After a few trial and errors, we seemed yo like this recipe. Give it a try.
The spiny fridges of the ridge gourd are inedible and it is best to remove them first. Then thinly sliced off the peel. You can check the images below to see more details of the cleaning process. Now that you have a bunch of the peel it is easy to work up this sabji. Here is a key point. cut the ridge gourd peel thinly so it is easier to stirfry it. 

While you are here, here are a couple more ideas to use up some of those easily discarded unused parts of the vegetables. 

Kidney bean and water melon curry – rajma stew

Aloo and stem sabji

Watermelon rind thogayal – vegetable chutney

Keerai thandu poriyal

Varuth aracha kootu curry with watermelon rind.

For using the soft white part of the Ridgegourd after you extract the peel, try this

Dudh Shukto – Bengali mixed vegetable curry

It is a great idea to try and see what we can reduce from tossing into that bin. In fact, there are so many vegetables we can use which just needs a bit of thought and creativity. When you find an idea don’t miss to share with us too. Stay in touch by following us on our social media portals or subscribe to receive these tips and tricks to your inbox. Keep visiting and stay safe.

ridge gourd peel recipe

ridge gourd peel curry

Sweet and sour ridge gourd peel sabji

Waste not, want not a recipe.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course sidedish, Soups and salad
Cuisine Autumn, Fusion, gluten free, Indian, Summer, Vegan, Vegetarian
Servings 4 people

Ingredients
  

For the ridge gourd peel

  • 2 long ridge gourd

For the sabji

  • 1 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1-2 dry red chillies
  • 10 curry leaves
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1 tsp tamarind paste ( i used store bought)
  • 1 tbsp jaggery (powdered)
  • 1/4 cup grated coconut

Instructions
 

To clean the ridge gourd

  • Wash and pat dry the ridge gourd and cut it into manageable 2-3 inch pieces
  • With a peeler remove the spiny fibrous ridges, these are inedible. Discard them.
    ridge gourd cleaning
  • The smoother green skin that remains is edible. Using a knife chop if the skin and set aside to use. the soft white inner core can be used for curries or stirfries.
  • Finely chop this part of the peel and set aside for cooking

To make the sabji

  • In a pan add the oil and set to medium heat.
  • When the oil warms up add the mustard seeds, cumin seeds and red chillies. Saute till the mustard splutters.
    spice mix for the sabji
  • Add the chopped ridge gourd peels and the curry leaves with salt, turmeric, and tamarind paste.
    cooking the ridge gourd peel
  • Mix well to saute for a minute and then cover and cook for 4-5 minutes
  • Open and mix well again and add the jaggery and the coconut and saute till it is well incorporated and cooked.
    adding jaggery and cococnut
  • Taste test for the sweet and sour balance.
  • The dish is ready to serve.
    ridge gourd peel curry

Notes

You can add 1/2 tsp of  red chilli powder along with the turmeric and salt if you like it spicy.
Tried this recipe?Let us know how it was!

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14 Comments
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Lata Lala
1 year ago

This is something new for me as we do make sabzi out of it. Sweet and sour ridge gourd peel sabji sounds very good as otherwise we always throw the peels.

Bless my food by Payal
1 year ago

Using the peel wherever possible is the best waste management and such recipes must be welcomed. Truly an awesome work it is.

Mayuri Patel
1 year ago

I usually don’t peel off the gourd ridge completely but to make this delicious looking sabji, I’ll do that next time. Make the peel sabji and ridge gourd sabji separately. An excellent no waste recipe and easy to make.

Uma Srinivas
Uma Srinivas
1 year ago

I make chutney with ridge gourd peel. Your ridge gourd peel sabji sounds yummy and easy. I will definitely try this next time when I buy the ridge gourd.

Vandana
Vandana
1 year ago

This sounds so interesting. I also try not to waste anything in the kitchen and this recipe is a way to do that. I never thought of cooking the peels. Thanks for sharing this recipe

Lathiya
1 year ago

This is one genius idea to use the peel of the ridge gourd. I have seen making chutney with it. But this is new and looks delicious.

Hayley
1 year ago

Only we desi can think of something like this, why to waste or to throw away something that is so nutritious and delicious to eat. This sabji sounds so delicious,.

sapna
sapna
1 year ago

I remember making this ridge gourd peel sabzji in India with these special ridge gourds. Love the idea of making it sweet and sour.

Padma Veeranki
1 year ago

I never miss using the ridge gourd peel every single time…But, never made a sabji with it..have got to try!! Looks very delicious and healthy!!

Priya Srinivasan
1 year ago

Wow, subzi with the peels is awesome, i usually chop them with the peel and make kootu or chutney, love this idea, i can make use the same veggie for 2 different days (yes, call me alpam 😉 ) Superb share 🙂

Jayashree T.Rao
1 year ago

Interesting one Seema. I make a chutney with the peel, but never made a sabji. It looks like a good accompaniment.

Sandhya Ramakrishnan
Sandhya Ramakrishnan
1 year ago

This is a very useful post and recipe. Ridge gourd is one vegetable that has a lot of peel and if we can use it to make this subzi, it is marvelous. I have ridge gourds growing right now in my garden and I can try this recipe with those. Thanks for sharing.

sasmita
1 year ago

Seema, this sounds so interesting ! I often make the chutney using the peels. Thanks for sharing this sabji recipe using the peels, will try soon dear !

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