I do the other way in ridge gourd (only) chutney, like remove the skin as much as possible, but keep the spongy part with the seeds? What difference does it make - if its mine or your way? any idea?
I dont know what difference, however, I've been told that the skin is full of nutrients; so I try to keep as much skin as possible.
Easy Tomato rice with tomato canned paste/diced tomatoes Ingredients: 1) basmati or any longgrain rice - 1 cup 2) onion - 1 finely chopped 3) green chilli - 2 4) red chillies -2 5) ginger garlic paste - 1 tsp 6) salt 7) half canned diced tomatoes or 3 tslp of tomatoes paste ( I used organic tomato paste Kirkland ) 8) curry leaves 9) coriander leaves To Temper: 1) jeera 1 tsp 2) fennel 1 tsp 3) bay leaf 1 4) cardamom - 1 5) oil Method: 1) switch on IP in saute mode till it's hot 2) pour oil 3) temper with tempering ingredients 4) add chopped green chillies, ginger garlic paste saute for 1 min. 5) add onion fry till it's pink. 6) add diced tomatoes or paste saute till oil separated. 7) add rice and water and salt 8) close IP , seal it and manual low pressure 7 min. 9) manual pressure relase after 2 min for grain separated. 10) add coriander leaves
Thanks to JAG for that wonderful recipe and here is the photograph of very tasty Chakka Pradaman I have made. My wife and MIL are very happy.
Dear @kkrish, Hope you don't mind me butting in! As you said, the nutritional aspect is the main thing. Apart from that, ridge gourd skin is a little hard. What I have noticed is that when it is used, it adds a bite and a slightly grainy texture to the curry or the chutney which many people (incl. me) enjoy. Perhaps this texture and the experience makes all the difference. Since I don't use the Instant Pot, I miss contributing here. But you guys are showcasing so many recipes and that's great!