Gourd Peels Vegetable – Indian Style

Step 1: Prepare the Gourd

Wash 800 grams of gourd thoroughly. Cut the gourd into two parts. Using a knife, remove slightly thick peels from the gourd. These peels will be used for the curry. The remaining gourd can be used to make barfi.

Step 2: Chop and Marinate

Assemble the gourd peels and cut them into small, bean-like pieces. Peel and chop one small potato into small cubes and add it to the chopped gourd peels. Add 1 tsp coriander powder, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, 1/2 tsp salt, and 1/4 tsp garam masala to the chopped vegetables. Toss well to coat all the vegetables with the spices. Let it rest for 5 minutes to marinate. Add 1 tsp of water and toss again.

Step 3: Prepare the Tempering

Place a pan on medium flame and add 1 tbsp mustard oil. Heat the oil until it's well heated and then turn off the flame. Add 1/2 tsp cumin seeds and a pinch of asafoetida. Turn the flame back on. Add 1 chopped green chilli, 1 inch grated ginger, and 1 small chopped onion. Fry the onions until their raw smell is gone and they turn translucent, about 2-3 minutes.

Step 4: Cook the Curry

Add the marinated gourd peels and potato mixture to the pan. Mix well. Reduce the flame to low, cover the pan with a lid, and let it cook. Stir the sabzi occasionally to prevent sticking. If it starts sticking, add 1 tsp of water. Continue cooking until the potatoes are soft but still have a slight bite.

Step 5: Add Tomato and Finish

Once the potatoes are partially cooked, add 1 small chopped tomato to the sabzi. Mix well and cover again, cooking on low flame for a few more minutes until the tomatoes soften and the potatoes and gourd peels are fully cooked and tender. Check for doneness by pressing a potato piece and a gourd peel. Add 4 crushed black pepper and a little lemon juice (or 1 tsp yogurt for an alternative flavor). Mix everything thoroughly and fry for another minute. Turn off the flame.

Step 6: Serve

Garnish the prepared gourd peel curry with fresh coriander. Serve hot with roti, paratha, or rice.

• You can make barfi with the leftover gourd pulp.

• If the sabzi starts sticking to the pan, add a teaspoon of water.

• Replace lemon juice with 1 tsp of yogurt for a different flavor profile.

• Add a couple of garlic cloves, finely chopped, during tempering if you prefer garlic.

• Use pure ghee or refined oil instead of mustard oil if desired.