Seemonkaya Thokku Pachadi ~ Chayote Peels Chutney

Most of the times, nothing is wasted in an Indian kitchen and this is a typical example of how frugal it can get. Along with the flesh, sometimes even peels and seeds of fruits and vegetables are put to use and this chutney is such one from my grandma's kitchen. Though ridge gourd peels chutney is the popularly known one, chayote peels chutney also tastes equally good and the next time when you are trashing those chatyote peels, think about this chutney. :) I promise you that you are not going to be disappointed.  Just remember to use clean, tender peels. This chutney is made with peels alone but I added chayote as well since I had only a little quantity of peels. 

Ingredients:
1/2 cup chayote squash peels
1/2 cup chayote squash cubes
4 green chillies
Salt to taste
A small piece of tamarind
For tadka: 1 Tbsp oil, 1 Tbsp skinned, split black gram / urad dal, 1 tsp mustard seeds, a pinch of asafoetida and a pinch of fenugreek / methi seeds

Method:
Heat oil and add the tadka ingredients. When urad dal start turning reddish, add the green chillies and saute for a few seconds. Then add the chayote cubes & peels and tamarind. Fry on low flame until the chayote turns tender. Turn off the stove and let cool the ingredients. Add the fried ingredients and salt to a blender. Grind it to a coarse paste without adding water.
Serve it with rice & ghee and refrigerate the leftover chutney.

Check what other marathoners are cooking during BM#15.

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