This simple stirfry / subzi / palya is a must try
during the season of watermelon. If you are a follower of zero waste/ less waste
mantra, then this is an ideal way to use the white rinds of watermelon, which
is otherwise thrown off. For many of us, idea of using Ash gourd rind may not
be new; similarly we can use kallangadi odu (sippe) too! Other than palya, this
can be used in making dosa as well.
Now, find the recipe of palya.
Preparation
time: 10 minutes
Cooking
time: 10 minutes
Serves:
4
Ingredients:
Watermelon
rinds (only white portion) – half melon, or 2 cups chopped
Salt
– to taste
Jaggery
– small piece (1 tsp powdered)
Turmeric
powder – a pinch
Red
chilli powder – ½ - 1 tsp , adjust to taste
Oil
– 2 tsp
Mustard
seeds – 1 tsp
Gram
dal – 1 tsp
Dry
red chilli – 1
Curry
leaves - 1 sprig
Grated
coconut – 1 tbsp
Method:
- Take the watermelon rinds or sippe after cutting the fruit (red) part. Peel off the outermost green skin thinly and discard it.
- Wash and chop the white part into small pieces. Keep aside.
- Heat a pan, add oil, mustard, gram dal and minced red chilli. On spluttering, add curry leaves and chopped watermelon rind.
- Add in salt, turmeric powder, chilli powder and jaggery. Sprinkle very less water. Cook covered.
- Saute once in between. It will take 5- 8 minutes to cook.
- Add freshly grated coconut, mix and heat well. Switch off the stove.
- Serve this palya with rice, ghee , rasam or sambhar.
Notes:
- Ash gourd rind can be used in place of watermelon rind.
- For variation, mustard and coconut paste (ground) can be used instead of plain grated coconut.
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