LAU ER KHOSHA BHAJA / BOTTLE GOURD PEELS FRY

Whenever we use bottle gourd for our dish, generally we forget the usefulness of the skins or peels. We promptly throw away those peels to our garbage bins. But here I want to prepare a little different veg fries by this peels. This idea I got from my Mom, who generally saved the peels after preparing vegetables and used those peels for making another side dish. I saved the peels here and made this easy and simple recipe, tastes awesome. Try to have it for yours also.

INGREDIENTS:
4 OZ / approx 115 gm  Bottle Gourd skins/peels
2 whole Dry Red Chilli
1/2 tsp Nigella seeds (kalonji)
1/3 tsp Turmeric powder
1 tbsp Poppy seeds
2 tbsps Oil (preferably Mustard Oil)
Salt to taste

METHOD:
Bottle gourd skin is obtained after de-skinning the vegetable, wash and chop it in julienne. Here I used 2 cups of julienned bottle gourd peels.

Now add turmeric powder and salt. Toss well. Keep aside for 30 minutes.

Heat Oil in a frying pan. Add nigella seeds and dry red chillies in it. Saute for 10-15 seconds. Now add chopped bottle gourd peels, mix well. Cover the lid and cook for 10 minutes on medium heat. Stir occasionally. Now uncover the pan and add poppy seeds on the top. Stir continuously till peels are tendered, soften and cooked.

Serve hot. Best goes with dal-rice.

TIPS: I made it as niramish (veg) dish, if like to make little more spicy, then temper with 1-2 pods of

          chopped garlic and add little red chilli powder (in addition).