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.
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- Rajma stew with water melon rind
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- Watermelon rind kootu curry
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- Watermelon rind thogayal
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- Amaranth stem stirfry
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- Stem and aloo sabji
Kidney bean and water melon curry – rajma stew
Watermelon rind thogayal – vegetable chutney
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.
Sweet and sour ridge gourd peel sabji
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.
- 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.
- Add the chopped ridge gourd peels and the curry leaves with salt, turmeric, and tamarind paste.
- 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.
- Taste test for the sweet and sour balance.
- The dish is ready to serve.
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.
Using the peel wherever possible is the best waste management and such recipes must be welcomed. Truly an awesome work it is.
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.
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.
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
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.
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,.
I remember making this ridge gourd peel sabzji in India with these special ridge gourds. Love the idea of making it sweet and sour.
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!!
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 🙂
Priya, Each time I use ridge gourd I feel the peel is so much more than the actual portion we use.So throwing it did not make much sense. Every little bit counts, not alpam at all, just conscious no waste use.
Interesting one Seema. I make a chutney with the peel, but never made a sabji. It looks like a good accompaniment.
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.
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 !