Submitted by: Mala D
Sometimes looking at the fresh, smooth green peel of the bottlegourd, it seems such a waste to throw it away! At such times, this recipe comes handy as Bongs don't like wasting any edible part of any veggi. I still remember the delicious curry my didu (granny) made using potato peels & roasted poppyseeds(not paste). Even in those old times, our grandmothers knew the nutrient qualities contained in the peels & didn't just throw them away. How this new generation misses their conventional wisdom & their homespun recipes:((
Ingredients:
Peels from a 700 gms Lau
Potato: 1 medium/small
Onion: 1 small
Garlic: 2-3 cloves,minced
Mustard oil/refined oil: 2 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Fried dal vadis: 4-5 nos
Nigella seeds: 1/2 tsp
Method:
Peel the skin from the lauki a bit thickly, ie the peel should contain little of the fleshy part of the lau. Wash & chop it into 2 inches long thin rectangle pieces. Peel & cut the potato into likewise shape. Wash & drain properly. Heat the oil, fry the vadis in them till done. Take them out. Temper the same oil with kalonji seeds & add the minced garlic, when it's a little brown add the chopped onion & fry a bit. Now add the lau peels & potato pieces. Toss well. Add salt,sugar & spices,mix well. Cover & cook on low flame. If needed keep sprinkling little water from time to time. Add the dal vadis when done. Serve hot with rice.
Note: you can also make this using 2-3 tbsp of posto paste while frying the vegetables or roasted poppy seeds (1 tbsp) while cooking it. If posto is not available then add a tbsp of mustard paste towards the end of cooking. There should always be variety in cooking even if you are cooking the same thing.
Sometimes looking at the fresh, smooth green peel of the bottlegourd, it seems such a waste to throw it away! At such times, this recipe comes handy as Bongs don't like wasting any edible part of any veggi. I still remember the delicious curry my didu (granny) made using potato peels & roasted poppyseeds(not paste). Even in those old times, our grandmothers knew the nutrient qualities contained in the peels & didn't just throw them away. How this new generation misses their conventional wisdom & their homespun recipes:((
Ingredients:
Peels from a 700 gms Lau
Onion: 1 small
Garlic: 2-3 cloves,minced
Mustard oil/refined oil: 2 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Fried dal vadis: 4-5 nos
Nigella seeds: 1/2 tsp
Method:
Peel the skin from the lauki a bit thickly, ie the peel should contain little of the fleshy part of the lau. Wash & chop it into 2 inches long thin rectangle pieces. Peel & cut the potato into likewise shape. Wash & drain properly. Heat the oil, fry the vadis in them till done. Take them out. Temper the same oil with kalonji seeds & add the minced garlic, when it's a little brown add the chopped onion & fry a bit. Now add the lau peels & potato pieces. Toss well. Add salt,sugar & spices,mix well. Cover & cook on low flame. If needed keep sprinkling little water from time to time. Add the dal vadis when done. Serve hot with rice.
Note: you can also make this using 2-3 tbsp of posto paste while frying the vegetables or roasted poppy seeds (1 tbsp) while cooking it. If posto is not available then add a tbsp of mustard paste towards the end of cooking. There should always be variety in cooking even if you are cooking the same thing.
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