In our native, we get very good, thick fleshed Ash gourd and usually outer skin (we call it as Odu) will be hard and usually remove ¼ an inch thick. After this we usually scrape the outer green part and use it in a dry curry/Subzi/palya. But what I get it in Bangalore has very thin outer skin and I usually peel only outer green part and use it in a really tasty chutney and it is very healthy as well as pairs very well with hot rice or Dosa or idly.
Ash gourd peel – Whatever is available.
Green chillies – 2 to 3
Tamarind – ½ tea spoon
Coconut – ¼ cup to ½ cup
-Chop the peels and cook this with green chillies, tamarind and salt by adding very little water.
-When it is cooked, switch off the gas and cool the mixture.
-Grind with coconut by adding little water.
-Add seasoning as you wish.
-Serve either with rice or Dosa.