This is another popular sambanda in the kota region. Sambanda is the best way to use up vegetable peels((heerekayi, in this case) after using the vegetable for other dishes(like heerekayi chatti or dal).
Probably this is The Sambanda(as in, people think this is what you are talking about when you say sambanda), while sorekayi chutney is a variation from the original. The procedure and spices are slightly different than Sorekayi chutney.
While in the first method, the flavors are more raw and fresh; in this method the flavor is more cooked. Here you roast and add some urad dal and dhania along with the ridge gourd peels and pulp.
Both the methods could be incorporated with any vegetable.
Ridgegourd(Heerekayi) peels, and a handful of cut pieces - of 1
Tamarind paste - 1/2 tsp(or more)
Coconut - handful
Dhania(coriander seeds) - 1/2 tsp
Urad dal - 1 tsp
Red chili - 1(very mild)
Curry leaves - 3-5
Oil - preferably coconut oil
Pressure cook heerekayi peels and pieces and tamarind in a pressure cooker for 1 whistle(without any water).
In a pan, add some oil. Roast red chilli, dhania till a nice aroma comes. Take them out. Add urad dal. Roast till the color turns light brown. Turn off the stove. Add curry leaves and hing.
After it comes to room temperature, grind to powder. Add the cooked mixture, coconut, salt and grind to chutney consistency.
Make tadka out of mustard seeds, urad dal and hing. Add to the chutney. Serve with rice or chapathi.
Recipe Source - Anasuya Hande
- I generally roast everything together and grind with the cooked mixture.
- Make sure the ridge gourd peels are less fibrous. You can generally tell while peeling(by trying to break it apart with your fingers or a knife). If it’s very fibrous it doesn’t break down even after cooking and grinding.