I learned this curry from my mother. She had a quality to utilize all the parts of a vegetable in one or the other curry form.
She used to prepare fried green peel of the bottle guard with besan.
- 1 medium sized bottle guard (ghiya)
- 1 tsp ginger powder
- 3-4 cloves of garlic
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp amchoor (dry mango powder)
- 4 tbsp besan (gram flour)
- Pinch of asafetida
- 2 dry red chilies broken into pieces
- 1 tsp cumin seeds
- 3 tbsp cooking oil
- Remove the thick peel of ghiya. Cut into small pieces.
- Boil about 6-8 cups of water (enough water to dip the peel in it) in a pan.
- When water is boiled add ghiya peel pieces in it. Add 1 tsp of salt and let it boil for 8-10 minutes until the peel becomes tender.
- Strain and allow it to cool.
- Squeeze out the water from the boiled ghiya peel when it is cold, by pressing between both the palms. Keep aside for later use.
- In a small kadhai or wok roast the besan (without adding oil) until light brown. Keep aside for later use.
- Heat the oil in a pan and add asafetida and cumin seeds. When the seeds begin to splutter, add the garlic. Stir-fry till brown; now add the red chili pieces and fry till they are little darker.
- Add ghiya peel pieces and stir-fry. Add coriander powder, salt, chili powder, turmeric powder, amchur powder and the garam masala. Stir to mix well. Add the roasted besan and stir-fry till all are blended.
- Serve with Dal and Roti.
Do You Know?
A new study has found that the peels of fruits and vegetables, which are thrown away as wastes are best source of potent antioxidants. So it's better to have a second thought next time, when you want to throw away those peels that fights against aging and keeps you young.