Serves 2
Directions
- 1Salt the ridge gourd peels and set aside for 15 minutes to draw out water.
- 2Combine rice flour, turmeric powder, red chili powder, and heeng in a bowl.
- 3Mix the flour mixture into the moist peels until well coated, adding more mixture as needed and using moist hands if necessary to help it stick.
- 4Heat oil in a wide, heavy-bottomed pan (ideally cast iron) until hot but not smoking.
- 5Add the coated peels to the pan in a single layer and cook undisturbed for 2 minutes.
- 6Alternate between stirring and letting the skins cook undisturbed until the coating is cooked through and crisp.
Ingredients
- 1 large ridge gourd peel
- salt
- 1/2 cup rice flour
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 pinch heeng
- 2 tbsp oil
Equipment
cast-iron panbowl
Tips
- Try to get long, not-too-thin peels for best results.
- A cast-iron pan is recommended for the best texture; non-stick or ceramic pans do not provide the same result.
- Adjust the amount of red chili powder to taste.
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