A news article recently detailed the ensuing statistics- 119 billion pounds of food is wasted in the United States which equates to 130 billion meals and a shocking 40% of all food. Zero waste seems to be the buzzword today….an attempt towards sustainability and preservation of our environment. While this concept may be new and innovative to the West, it has been an integral pillar of food traditions in India since times immemorial. Food in India is always revered and given respect.
The Bhagavath Gita shloka details philosophy of food in Hindu Tradition in a nutshell-
“Annabhrama, rasovisnuh ,Bhokta devo mahesvarah”
The act of consuming food is a Yajna (Brahma), and the offering goes to the divine digestive fire in the stomach, which breaks down the food into a form that can be supplied through the blood and energizes the body (Vishnu). The one who consumes the food is none other than Mahesvarah ..Shiva.
The Indian diet is primarily plant-based thus carbon footprint is minimal. Our tradition has always advocated local foods thus decreasing the energy requirements in supply chain and logistics. Upcycling Food Waste into different food products is inbuilt into our cooking systems and our cuisines can boast of nutritious delicacies churned out of food wastes. Foodialogues brings to you one such traditional relish made from ridge gourd peels. Mint leaves or pudina has been added to enhance the flavour and aroma. A tongue tickler that best compliments hot rice and ghee or a cool curd bhagalabhath.
RIDGE GOURD PEEL THOGAYAL/RELISH
Ingredients for Ridge Gourd Peel Thogayal Recipe:
- Ridge gourd peel 2 c
- Red chilly 8
- Tamarind 1 lemon size
- Pudina leaves 1 c
- Black gram dal/urad dal 4 tbsp
- Asafoetida 1 tsp
- Salt as required.
- Oil 1 tsp.
Preparation Method for Ridge Gourd Peel Thogayal Recipe:
- Take a heavy-bottomed pan. Heat add oil, red chilly and dal. Fry till dal turns golden brown.
- Lower the flame, add the peel, tamarind, and pudina leaves. Sauté till wilted. Switch off the flame. Add asafoetida and salt. Sauté well. Cool.
- Separate the chilly, tamarind peel and pudina leaves. Add to a dry mixer and pulse till coarse. Sprinkle some water if required. Add the dal. Pulse again to a coarse paste. Remove and serve with hot rice.
Healthy & Flavourful “Ridge Gourd Peel Thogayal” is ready 🙂
