Lifestyle
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Sanjeev Kapoor shares turai peel chutney in 30 minutes
Hindustan Times··5d ago
Chef Sanjeev Kapoor published a turai ke chilke ki chutney recipe using ridge gourd peels sautéed in coconut oil, Hindustan Times reported. The dish takes about 30 minutes and pairs with roti, rice or snacks, his blog said. Ingredients include scraped coconut, coriander, ginger, garlic and a tempering of split dals, curry leaves and dried red chillies.
Prism
What It Means For You
- Home cooks can reuse ridge gourd peels instead of discarding them, reducing kitchen waste during daily meal prep.
- The chutney uses common pantry spices and two tablespoons of coconut oil split across cooking steps.
- Readers trying the recipe need roughly one large ridge gourd plus three-quarter cup scraped fresh coconut.
What's Happening
- Kapoor sautés washed peels for five to six minutes until crisp before grinding with coconut and herbs.
- He grinds the mixture with one cup of water to a fine paste before adding tempering.
- The blog describes the chutney as versatile despite simple preparation steps.
Zero-waste home cooking trend
- Kapoor was born on April 10, 1964, and built a global restaurant and media brand after television fame.
- The Hindustan Times piece noted the article draws on user-generated social content it did not independently verify.
- Chef Ranveer Brar's govind gatta recipe was cited elsewhere on the lifestyle desk, the page noted.
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