Ridge-gourd peels chutney

These days the dishes made out of peels are replacing my vegetable curries and I feel proud of myself for minimizing food wastage in this era of high inflation & food shortage.
The credit for this recipe actually goes to my bhabhi, who taught me this recipe & inspired me to make best out of waste.
Wash The ridge gourds (turai) thoroughly before peeling them. If you do not want to cook the vegetable & peels chutney on the same day then you can preserve the peels in an air-tight box or zipper bag for atleast two days.

Peels of 3 medium sized ridge gourd
4 flakes garlic
2 green chillies
2 tsp oil
1 tsp cumin seeds
1" piece of coconut
1/2 tsp tamarid paste(optional)
salt to taste

Heat oil and add cumin seeds.
Add the garlic pods, green chilli broken into 2 to 3 pieces and the peels. Saute until the peels are cooked  and soft for about 5 to 6 min.
Remove from the fire and put all the ingredients into a blender & grind into a smooth chutney.
Taste and check for the seasonings. Its a very spicy chutney for all those spice lovers!
If the green chillies are not hot enough you can even add 1/2 tsp of ground pepper to it.
Serve with hot steamed rice.