Take a look at your chopping board………cubes, slivers, sticks, julienne, slices of healthy vegetables. Peels and seeds ready to discard….STOP….before you unceremoniously wipe you cutting board off these nutrient powerhouses. Rinds, peels and seeds are abundant in nutrients…. vitamin A, C, K, zinc, magnesium, copper, fibre and antioxidants. Their insoluble fibre, aids gut health, lends to satiety, controls bingeing pangs and boosts weight loss. Most of the vegetable and fruit peels are edible and have flavonoids good for heart health and exhibit anti-cancerous effects.
Chutney, dal, halwa, pickle, curries, soups, kofta are some of their versatile uses. Next time you want to trash a vegetable or a fruit portion, take a deep breath, pause and become creative. Foodialogues shares a simple Thogayal/chutney made with the peels and seeds of the red pumpkin. Loaded with anti-oxidants, anti-aging molecules, and fibre, this delicious tangy thogayal combined with hot steaming rice and a drizzle of ghee is seventh heaven.
PUMPKIN PITH PUDINA THOGAYAL / CHUTNEY RECIPE
Ingredients for Pumpkin Pith Pudina Thogayal:
- Pumpkin Pith and Seeds 1 C
- Pudina/Mint Leaves ½ C
- Black Gram Dal ¼ C
- Red Chilly 4
- Asafoetida 1 Tsp
- Sesame Oil 1 Tbsp.
- Salt to Taste
Preparation Method for Pumpkin Pith Pudina Thogayal:
- Heat oil in a heavy-bottomed pan, add the dals and chilly along with tamarind, and fry on low flame till golden brown.
- Add asafoetida, pumpkin pith /seeds and Pudina.
- Sauté till the leaves are wilted. Cool the mixture and grind coarse without water, with the required salt.
- Remove and serve with hot rice.
Tangy & Delicious “Pumpkin Pith Pudina Thogayal” is ready 🙂
