Photo : Sonal Dhar and Shutterstock
While we all try to include vegetables and fruits as part of our diet to get our daily dose of nutrients, it is a common tendency to throw away the peels or outer covering of most fruits and vegetables. Did you know that some of these peels are edible and extremely nutritious? They can be brought to a variety of uses in the kitchen. Remember how during our childhood, our parents and grandparents would always advise us against wasting food. Today we often read about how food waste has ballooned into a social, economic and an environmental issue. Today on the occasion of World Environment Day, our guest columnist Sonal Dhar @sonalstraveldiaries shares two recipes to cook with fruit and vegetable peels and turn them into delicious treats while ensuring we reduce our own food waste.
1. WATERMELON RIND YOGURT CURRY
Ingredients:
White Portion of Watermelon rind cut into small cubes – 1 cup
Grated Coconut – ½ Cup
Yogurt – A Tbsp or two, depending on the consistency of the curry you like
Mustard Seeds – ½ tsp
Salt – 1 tsp
Green Chillies – 2
For Seasoning:
Oil – 1 tsp
Mustard Seeds – ½ tsp
Curry Leaves – 5-6
Pinch of Asafoetida
Method:
• In a vessel, steam the watermelon rind cubes on medium flame until soft. (It is better to season and toss the cubes with salt before steaming. Adding the salt later, doesn’t taste the same. Also, they can be steamed in microwave, using a microwave safe bowl. You need to add a tbsp of water and cover the bowl and microwave for 5 minutes. When the cubes are cooked enough, they become translucent)
• Meanwhile grind coconut with mustard seeds, salt, 1 green chili, and little water to make a paste.
• Add the cooked watermelon rind to this mixture. (the pieces need to be cooled to room temperature before adding as this is a cold curry. They can be cooked and refrigerated and mixed into the coconut paste later too)
• Add the Yogurt to the bowl and mix well.
For the seasoning, heat oil in a pan and add the curry leaves, asafoetida, 1 green chili, and mustard seeds. As the seeds pop, pour the seasoning over the yogurt rind mixture. Serve with steamed rice. (We usually have this as a side dish with Sambar-rice or Rasam-rice)
2. RIDGE GOURD PEEL CHUTNEY
Ingredients:
Ridge gourd rind grated – 1 cup
Grated Coconut – ½ Cup
Cumin Seeds – ½ tsp
Salt – 1 tsp
Green Chillies – 2
Ginger – ½ tsp finely chopped
Yogurt – A Tbsp or two, as per the consistency you like
For Seasoning:
Clarified Butter (Ghee)– 1 tsp
Mustard Seeds – ½ tsp
Curry Leaves – 5-6
Pinch of Asafoetida
1 Small Onion finely chopped for garnishing
Method:
• In a vessel, steam the grated ridge gourd rind on medium flame until soft and cool to room temperature. (Can be steamed in microwave, using a microwave safe bowl. You need to add a tbsp of water and cover the bowl and microwave for 5 minutes)
• Meanwhile grind the cooked ridge gourd rind and coconut with ginger, cumin seeds, salt, 1 green chili, and little water to make a paste. Add a Tbsp or two of yogurt to get the consistency you like.
• Add the cooked ridge gourd rind to this mixture. (Actually you grind the rind along with the coconut, not add it later)
For the seasoning, heat clarified butter in a pan. Then add curry leaves, asafoetida, 1 green chili, and mustard seeds. As the seeds pop, pour the seasoning over the ridge gourd rind coconut mixture. Garnish with finely chopped onions and serve with Indian bread.
