The skin or peel of most vegetables and fruits is full of essential nutrients such as vitamins and minerals. Unfortunately, we discard the peel most of the time. Here is an excellent dish made from the peel of chow chow that tastes very well with hot rice or chappatis. I learnt this recipe from my mother.
What you need
Chow chow skin – 1/2 cup
Curry leaves – 1/2 cup
Tamarind – a little
Black gram (urad dal) – 2 tbsp
Asafoetida – a little
Red chillies – 2-3
Salt – to taste
Refined oil – 2 tsp
Cooking instructions
Sauté the black gram in little oil and add asafoetida and red chillies when the gram turns reddish brown. Sauté well. Keep aside.
Add a little oil to the pan and sauté the chow chow peel with curry leaves. When done switch off the flame and add tamarind so that it softens in the heat.
Grind the black gram mixture coarsely and add the chow chow peel mixture, some water, salt and grind into a smooth paste.
Add ginger if you wish.
Chandra Srinivasan is a retired banker with a passion for cooking.
