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Learn how to make Dodkyachi Chutney - दोडक्याच्या सालीची चटणी with our chef Archana Arte
आज अर्चना ताई घेऊन आल्या आहेत Dodkyachi Chutney - दोडक्याच्या सालीची चटणी रेसिपी
Dodkyachi Chutney - दोडक्याच्या सालीची चटणी Ingredients:
- 500gms Skin Of Ridge Gourd (peeled)
- 2 Green Chillies
- 1/4 cup Coriander Leaves (chopped)
- 3 tbsp Coconut (grated)
- Salt (as per taste)
- 1 tbsp Water
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A chutney is a family of condiments or sauces in the cuisines of the Indian subcontinent. Chutneys may be realized in such forms as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.
In Hindi-speaking North Indian states, it is called torai (तोरई), and cooked as vegetable. But in central/Western India, specially in Madhya Pradesh, it is called gilki (गिल्की). Torai is reserved for ridge gourd and is less popular than gilki in central western India.
In Gujarat it is known as turia or turya (તુરીચા) as well as ghissori or ghissora in the Kutchi language. It is a simple but very popular vegetable usually made with a plentiful tomato gravy and garnished with green chillies and fresh coriander. When cooked roti is shredded by hand and mixed into it, it is colloquially known as "rotli shaak ma bhuseli".
In Bengali-speaking Bangladesh and the Indian state of West Bengal, it is known as jhinge (ঝিঙে) and a popular vegetable.
In Tamil Nadu, the gourd is called peerkangai and used as a vegetable to make peerkangai kootu, poriyal, and thogayal. Even the skin is used to make chutney.
In Karnataka's Malenadu (Western Ghats) it is known as tuppadahirekayi, which literally translates as "buttersquash", also known as Hirekayi in Kannada. It grows naturally in this region and is consumed when it is still tender and green.
In Andhra Pradesh, it is called nethi beerakaya or beerakaya. And in Assam it is called jika (জিকা, Luffa acutangula) and bhula (ভোল, Luffa aegyptiaca).
In Kerala, it is called peechinga; in the Palakkad area it is also used as a vegetable, cooked with dal or stir fried.
In Maharashtra, India, dodka (ridge gourd luffa) and ghosavala (smooth luffa) are common vegetables prepared with either crushed dried peanuts or with beans.