Beerakaya Chekku Vadalu (Ridge gourd Kebab)

Most of us peel off the outer layer of ridge gourd while preparing chutney or gravy. But ridge gourd peel is rich in fiber. Here is an interesting dish prepared from the peel of ridge gourd to retain the nutrient value of the vegetable.

Ingredients:

Beerakaya Chekku (Outer layer of ridge gourd) - 1 cup

Chana dal - 1/3 cup (soaked at least for 30 min)

Potato (large) - 1 (boiled & mashed)

Green chillies - 3-4 finely chopped

Onion (large) - 1 finely chopped

All purpose flour (maida) - 1 tbsp

Corn flour - 1-2 tbsp

Ginger garlic paste - 1/2 tbsp

Garam masala - 1/4 tbsp

Black pepper - 1/4 tbsp

Salt - as per taste

Curry leaves - 1 leaf let

Coriander leaves (finely chopped) - 2 tbsp

Oil - sufficient

Procedure:

1. Transfer ridge gourd peel in to a blending bowl and grind it in to fine paste (add very little water if required).
2. Similarly blend soaked chana dal in to fine paste (sprinkle some water if required).
3. Now transfer both the blended mixtures in to a mixing bowl, add mashed potato, chopped green chillies, onion, ginger garlic paste, garam masala, black pepper, curry leaves, chopped coriander, salt, maida, corn flour and mix well to form a thick batter.
4. Take a kadai, heat oil and wait until it attains right  temperature.
5. Take a small portion of batter and press it in to wide disc. Add one by one in to oil and fry them until they turn to golden brown or shallow fry with little oil. Serve hot with sauce or green chutney.