Hand Ground Vegetable Skin

3 from 1 vote

Naturally we always cut vegetable and throw the skin. If we find tender skin of vegetables like potatoes, bottle gourd, pointed gourd, etc. We can reuse the skin, because some vitamin is hidden under the skin. Hand ground paste is more tasty than mixture grinder and also rewind the memory of my mother.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Served AsBrunch, Dinner, Lunch
Servings 5


  • 2 bowls finely chopped veggies skin
  • 7-8 piece green chilli
  • 1/2 cup onion paste
  • 2 tsp Ginger garlic paste
  • 2 tsp roasted panch phoran masala
  • 2 tbsp mustered oil
  • 1/2 cup fresh curd
  • Salt


  • All tender skin of vegetables should finely chopped and par boil.
    Hand Ground Vegetable Skin - Plattershare - Recipes, food stories and food lovers
  • Now make a hand ground paste of the par boiled vegetables skin.
  • Take a frying pan add oil, onion paste, ginger garlic paste and stir fry till brown.
  • Now add skin paste and stir fry. Add curd, green chilli paste and salt. Stir continuously and cover the lid for a few minutes.
  • Open the lid add roasted panch phoran masala. After a minute put off the flame.
  • Ready to serve with steam rice,, chapati, paratha and poori whatever you like.

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3 from 1 vote

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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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