Believe me it's worth trying!!!!!!!
We(most of us) know that we can make chutney/pachadi with the peel of bottle gourd, it really tastes yummy.......for a long time I was trying to use the peel of bottle guard for some different dish instead of regular chunties .....the fallowing recipe is the result of my long search,.........thought it's a deep fried side, once in a while can be excused to our dining space. It tastes little like Gummadikaya Vadiyalu/ Ash gourd fryums.
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We(most of us) know that we can make chutney/pachadi with the peel of bottle gourd, it really tastes yummy.......for a long time I was trying to use the peel of bottle guard for some different dish instead of regular chunties .....the fallowing recipe is the result of my long search,.........thought it's a deep fried side, once in a while can be excused to our dining space. It tastes little like Gummadikaya Vadiyalu/ Ash gourd fryums.
| Recipe Source:Google Method: 
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Frying:
Add 1/4cup of oil in a pan, once it's hot enough, reduce the heat to low and fry these crushed and dried peels/orugulu. Drain the excess oil if any and serve them as side with rice, sambar or rasam.These crispy fryums really taste good.....................
