Raw Banana Peel Pachadi..!!

Peel of a fruit or Vegetable is more fibrous than the fruit/vegetable itself..!! Peels of maximum number of fruits / vegetables are advised to eat along with the fruit / vegetable as they contain more fibrous material..!!

I make use of peels of so many veggies to make yummy chutneys like Ridge Gourd, Bottle gourd, Desi Brinjal (Seema Vankaya), Raw Banana and many more..!!

Vegetables which has rich fibre in peel would be more earthy in smell and taste and which help us to make yummy chutneys by using different different ingredients..!!

Today I want to introduce my most favourite Peel chutney called

Aratikaya Tokka Pachadi or

Plantain or Raw Banana Peel Pachadi

These sort of trials will even reduce the wastage of veggies and give us back many varieties of yummy yummy dishes to add up to our simple lunch..!!

Ingredients:

1. Plantain : 1
2. Desi Tomatoes : 2
3. Red chillies : 7 – 8
4. Garlic : 4-5 pods
5. Coriander leaves : hand full
6. Split Gram and Urad dal : 2 tbsp
7. Sesame seeds : 1tbsp
8. Salt : as needed
9. Jaggery / Sugar : as needed
10. Cumin Seeds : 1 tsp
11. Tamarind juice : 1tbsp
12. Water: 2-3 cups

Tempering :

1. Oil – 1 tbsp
2. Hing : 1 pinch
3. Mustard seeds : 1 tbsp
4. Turmeric : 1 pinch
5. Red chillies : 1
6. Curry leaves : hand full.

Preperation :

1. Take a Plantain, take out the peel.
2. Soak the peel in salt+turmeric water for 10 min to take out all the stickiness.
3. Soak tamarind in water and make juice.
4. Place Kadai, add one tsp of oil put all the ingredients and roast them golden brown.
5. Address 2 cups of water and lil salt and cook it with closed lid.
6. Once it’s completely cooked, cool it down.
7. Add Sesame seeds in the end.
8. Then all ingredients has to be grinder coarsely.
9. Check the salt, as Plain tain absorbs salt very fastly so check again and add and grind again.
10. Finally temper with all the tempering ingredients.
11. And Plantain Peel Pachadi is ready.
12. TIP: If you want to keep it for some more days avoid water and cook only with oil.
13. TIP: Better to use fresh plantain as its Astringent (Vagaru) taste adds up the earthy flavour to the Pachadi and old ones might give a lil sweet taste to overall Pachadi.

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