Next time when you make Parwal curry, don’t throw away the vegetable peel/skin. Just cook it with potatoes and eat with Roti/Paratha of your choice.
- 1 cup Parwal Ke Chhilke (Peel of Pointed Gourd) chopped small
- ½ cup potato peeled and cubed in small size
- ½ tsp cumin seeds
- Pinch of asafetida
- 1 dry whole red chili
- Salt to taste
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp amchoor powder (dry mango powder)
- 1 green chili finely chopped
- ½ tsp garam masala
- 2 tbsp cooking oil
- Heat the oil in a pan and add asafetida, whole dry red chilies and cumin seeds.
- When the seeds begin to splutter add potato cubes and chopped peel of Parwal, and fry for a minute. Add salt, chili powder, turmeric powder, chopped green chilies and stir to mix well.
- Add 2-3 tbsp of water and cook covered on low heat till vegetable is cooked. Mix in amchoor powder and garam masala; and fry it for 2-3 minute till all water is evaporated.
- Remove and garnish with coriander leaves.
- Serve hot with Paratha/Roti and Dal of your choice.
Do You Know?
The peels of many fruits and vegetables contain valuable nutrients (antioxidants and insoluble fibres). It is often a good idea to leave the peels and skins on fruits and vegetables to take full advantage of those nutrients that are found in the peels and skins and right below the skin.