Hand Ground Vegetable Skin
About Hand Ground Vegetable Skin
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.
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Recipe Time & More
Ingredients
- 2 Veggies bowls finely chopped skin
- 7-8 piece Green Chillies
- 1/2 cup Onion Paste
- 2 tsp Ginger Garlic Paste
- 2 tsp Panch Phoran Masala roasted
- 2 tbsp Oil mustered
- 1/2 cup Curd fresh
- 1-2 tsp Salt or as per taste
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Instructions
- All tender skin of vegetables should finely chopped and par boil.
- 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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Geeta Biswas
4 Comments
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This is fantastic! Thank you for sharing.
This is awesome! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.
This looks so tasty! Thank you.