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Skin (Chilka) from 1 long and thick Bottle Gourd (Lawki).
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Green Chillies (Hari Mirch) (preferred amount - to taste)
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A bunch of Fresh Cilantro (Hara Dhania)
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Coconut (Khopra) (freshly grated) (preferred amount - to taste)
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1 tsp. Peanut Powder (Moumphali Powder) or Shelled Peanuts (Moum Phali)
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Salt (preferred amount - to taste)
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Sugar (preferred amount - to taste)
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2 tsp. Lemon Juice (Nimbu Ka Arakh)
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1 tbsp. Cooking Oil
- In a karai or frying pan fry the bottle gourd skin in oil until it is crisp. Or pressure cook the skin until it is soft.
- In a grinder, grind together: bottle gourd skin, coconut, chillies, peanut powder, salt, sugar and coriander/cilantro leaves. Take this mixture out in a bowl. Add lemon juice, mix and serve.
NOTE: Since only the bottle gourd skin is used in this recipe, The bottle gourd can be used in the following recipes:
Bottle Gourd Curry ,
Bottle Gourd Yakhni or any other bottle gourd recipe of your choice.
