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.

Ingredients:

• 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

Method:

• 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.