Normally, with most of the vegetables and fruits, what is consumed is the fleshy inner portion. The outer portion or the peel is more often than not discarded. If you have just prepared Kashi Halwa, or anything else using the inner portion of ash gourd, and you are about to discard the peel, then don’t do it just yet!!! I have a very simple and interesting recipe for you using this peel.
Total Time : 35 minutes
Preparation Time : 10 minutes
Cooking Time : 25 minutes
Servings : 4
Ingredients :
Ash gourd peel (Scraped and chopped) : 1 cup
Jaggery : Little ( I used 1 tsp.)
Salt to taste
Grated Coconut : 2 tbsp.
Red Chilli : 1
Mustard seeds : ½ tsp.
Jeera : 1 tsp.
Urad Dal : ½ tsp.
Bengal gram : ½ tsp.
Coconut oil : For tempering
Curry leaves : 1 strand
Water : For cooking
Method :
- Scrape the peel of the ash gourd to remove the outer ash layer and cut into small pieces
- In a pan, heat coconut oil. Add urad dal, bengal gram, red chilli and mustard seeds. Once the mustard seeds crackle , add curry leaves and the cut ash gourd peel
- Add water, jaggery and salt and cook on medium flame for 20 minutes
- Meanwhile, grind grated coconut with red chilli, cumin seeds and turmeric powder and keep aside
- Add the above to the cooked curry / palya, mix well and continue heat, till the excess water is evaporated
- Serve it with roti / chapathi or hot rice
Ash Gourd peel stories:
As you all know that I recently posted the recipe for Kashi Halwa, and so needless to say I had the peel left over. I remembered, from my childhood days, having tasted the crunchy and tasty Ash Gourd peel palya. This recipe is basically from my mother who has always been quite innovative when it comes to food. I have incorporated minor modifications from my end. Why discard the peel, when its dish can be so healthy and delicious?!!!
Well utilized