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Friday, July 25, 2014

Lau-er khosha Charchari ( Bottle Gourd Peel Dry Dish)

Today I'll share a simple recipe but not so common. This belongs to bengali cuisine. In Bengali cuisine, we use peels from many vegetables and make a new dish which tastes just divine. Because the peels of vegetable and fruits has the most of goodness in them so no point throwing them out. Like, potato skin has far more fiber, iron, potassium and B vitamins than the flesh. It’s also rich in antioxidants. If the potato has a greenish tinge on the skin, then please discard it.Vegetable peels or skins are particularly good sources of insoluble fiber, which helps prevent constipation. The pigments in vegetable and fruits are healthful, and the peels or skins of fruits and vegetables are often the most colorful part. Colorful peels can be a concentrated source of potentially beneficial phytochemicals.

Today, I'll share a very quick and simple recipe where you can use the peel of bottle gourd. There are many such dishes with peels of vegetable, I'll try to post.

You Need :
Peel of bottle gourd : 1 cup or more, chopped (see the How To section)
Dry red Chilli : 1
Black Cumin seed : 1/2 tsp.
Green Chilli : 1 or 2
Poppy seed paste : 2 tblsp.(make into paste)
Turmeric Powder : 1 tsp.
Salt to taste
Oil : 1 tblsp.

How To :
  • How to cut the peel : Peel bottle gourd with little flesh on, not just the peel. Then chop as you like. 
  • Cooking : First blanch the peels in boiling water with a pinch of salt for 5 minutes. Drain and keep aside.
  • Heat oil in a pan, temper with dry red chilli and black cumin seeds. Now add the peels, saute with turmeric powder and green chillies for 2-3 minutes. Then add poppy seed paste and mix well with peels. Saute for another 2-3 minutes, check for seasoning. When peels are thoroughly cooked, remove from heat.
  • Serve hot with warm rice, tastes the best. 

Friday, July 25, 2014 / by / 1 Comments

1 comment:

  1. and to think we were throwing away all the goodness. Next time I use bottle gourd, I will use the peel too. Thank you for the recipe.


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