Bottle gourd/Opo Squash peel chutney Lauki Chilke ki chutney

Lauki or Opo squash is delicious and nutritious and after peeling it, we all mostly throw the peels. In this recipe we are making a dip or chutney with it. This is very tasty and I am sure you all are going to love it.
This recipe is gluten free, sugar free , rich in protein and fiber. Normally dips are oil or fat based but this one is an exception to it.

Opo squash also called lauki or doodhi in hindi and eaten often in various form. The other popular names for it is Calabash squash, Tasmania bean. This squash grows well in tropical weather.

Normally peels are thrown away or composted but it is high in fiber and should be consumed if possible so this dip or chutney will give you an option to use it. It’s also delicious since it has an added goodness of sesame seeds and peanuts. If you are allergic to peanuts, you can double the sesame seeds and omit the peanuts or groundnuts altogether.
I also adding the link of the squash recipe at the bottom which is made with Chana dal. Please check that out too!
Ingredients-
1 pound or 1/2 kg Opo squash or lauki , we need the green peels only
1 tablespoon raw sesame seeds
2 tablespoons raw peanuts
2 green chilies
2 Thai bird red chilies or hot red chilies
1 big tomato
2 pieces of tamarind or imli
Salt as needed
2 teaspoon of cooking oil of your choice

[ Ссылка ]
00:00 Intro
00:12 Ingredients and peeling the sqash
01:18 Roasting peanuts
2:32 roasting sesame seeds
3:00 cooking green chili in oil
3:32 stir frying the squash peels
4:05 adding chopped tomato for cooking
4:42 grinding the nuts and seeds
5:10 adding the sautéed mix to the chutney jar

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