Wednesday, February 25, 2009

Ghiya Kay Chhilkay (Fried Bottle Guard Peel)

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.



  • 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.

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