Celebrity chef Sanjeev Kapoor shared a sustainable recipe utilizing ridge gourd peels to prepare an aromatic chutney designed to minimize kitchen food waste.
The recipe involves sautéing rinsed ridge gourd peels in coconut oil until crisp, then blending them with scraped coconut, coriander, ginger, garlic, and spices.
The final dish is finished with a traditional tempering of lentils, mustard seeds, asafoetida, curry leaves, and dried red chillies before serving.