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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Yield / Serves
2 bowls finely chopped veggies skin
7-8 pieces 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 to taste
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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