From peel to plate: Turai ke Chilke ki Sabzi

Don’t throw away the peels of your turai (ridge gourd). Make this quick and delicious turai ke chilke ki sabzi recipe to add a delightful twist to your summer meals and reduce food waste!

Farm to Home

Summer is in full swing here in India, and that means all the different types of gourds are in season – lauki (bottle gourd), turai (ridge gourd), ash gourd, karela (bitter gourd) etc. I like all of them but turai (or ridge gourd) has a smaller season than others so I use that more often when growing on the farm. Have you ever seen the turai flower? It is a beautiful papery white flower which then turns into delicious fruit 😀

Using the whole vegetable

This versatile vegetable is a staple in many kitchens, but have you ever thought about using the peels? Most people simply discard them, but as I recently learned from one of our amazing farm customers, they make a healthy and delicious side dish. She had called to share how since we grow all our food organically, our gourds are absolutely delicious and that she is cooking the bottle gourd with the peel and for ridge gourd, she makes a wet curry with the flesh and a dry with the peel.

I was intrigued and tried it soon after, and let me tell you, it was a revelation! I have been using peels to make homemade stock but this chilke ki sabzi was a whole new way to use the peels. Now, I always make it just as she does – one wet curry and one dry stir-fry served with roti for a complete meal! I am also the biggest promoter of turai ke chilke ki sabzi whenever I am managing our farm stall.

The recipe itself is quite simple. I used the flesh of the ridge gourd to make a wet curry, following my usual recipe. But for the peels, I made a stir-fry with roasted gram flour (besan) and a few spices. I used mustard oil for the dry sabzi but any oil of choice would work. Sharing this recipe below, exactly as it was passed on to me (and tried and relished multiple times over since!)

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Turai ke Chilke ki Sabzi (Peel to Plate!)

Make this quick and delicious turai ke chilke ki recipe to add a delightful twist to your summer meals and reduce food waste. Most people usually discard the peels, but try this recipe, and I assure you will never do that again!

Prep Time5 minutes mins

Cook Time15 minutes mins

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Summer recipes

Servings: 2

Calories: 160kcal

Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)

• 100 g turai peels comes from about 500g turai
• ½ cup gram flour
• 1-2 green chillies chopped
• 1 tbsp mustard oil
• ½ tsp cumin seeds
• a pinch of asafoetida hing
• ½ tsp turmeric powder
• ½ tsp red chilly powder adjust to taste
• 1 tsp coriander powder
• Salt to taste

Instructions

• Wash the turai (ridge gourd) thoroughly and peel. Use the flesh to cook your regular recipe.
• Finely chop the peel.
• Dry roast the gram flour in a kadhai with continuous stirring for about 3-4 minutes, till cooked. Remove and keep aside.
• Heat oil in the same kadhai/wok.
• Once the oil is hot, add cumin seeds and hing.
• When the seeds sputter, add green chilly, turmeric powder, red chilly powder and coriander powder.
• Give a quick mix and then add the peels. Mix well and cook covered for 4-5 minutes till the peels are soft.
• Add the roasted gram flour and mix well. Sprinkle a little water and cook covered for another 4-5 minutes. Stir occasionally in between so that the vegetable doesn’t stick to the pan.
• Remove in a serving dish and keep aside.

Notes

This is a very simple recipe. You can also add spring onions, ginger, garlic, and/or potatoes to the recipe for variation.

Tried this recipe?Share with @myweekendkitchen or tag #weekendkitchen!

The Beauty of Tradition

Traditionally, Indian cuisine has focused on minimizing food waste. Every part of the vegetable, from the peel to the flesh to the seeds, is used in different preparations. This not only reduces waste but also adds variety and depth of flavor to our dishes.

While Zero food wastage has been a modern trend, Indian kitchens have traditionally been following it since ages. Sadly we have lost that ancient wisdom. In our busy life, we often outsource most household tasks, cooking being one of them, and thus get disconnected from the traditional practices.

Reconnecting with Food and Tradition

This ridge gourd peels recipe is a small step towards reconnecting with those traditions. It’s a reminder that even the humblest peels can be transformed into something delicious with a little creativity. So next time you’re cooking with ridge gourd, don’t toss those peels aside! Give this chilke ki sabzi a try, and discover a whole new way to appreciate this versatile summer vegetable.

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