Peerkankai Tholi Thogayal (Ridge Gourd Peel Chutney)
When we have a thogayal for a meal, one of the frequently asked questions is "whose tholi (skin or peel) thogayal is it today?" ;D. Luscious thogayals are often made with tender skins or innards of veggies when a recipe calls for peeling or hollowing them and you don't want to throw away perfectly good and nutritious scraps. Today's thogayal utilizes the skin of peerkankai; when the ridge gourds are peeled for dishes like masiyal , some of the flesh is peeled away as well - what a waste of good food! This tasty thogayal is very similar to Pumpkin Thogayal . Of course, it goes without saying that the whole veggie may be used to make the thogayal as well. Other vegetables that make great thogayal are carrots, eggplants, various winter/summer squashes. We love to spread this chutney (and others) on toast; it makes a wonderful savory breakfast or snack. It is also great as a sandwich spread and a delicious dip for fresh breads. Ingredients: Peels of 1 or 2 Peerkankai ...
