The nutritious part of the vegetable is it’s peel which has been used in this stir-fry. Here the peel of Madras/ Mangalore Cucumber which is commonly used in the Southern parts of India has been used. Along with it some sliced jackfruit seeds and potatoes have been added to lend sweetness.
One Madras Cucumber, peeled and the peel cut into two inch long strips
Jackfruit seeds sliced ( half the amount of the peel when measured)
Potato cut into thin strips ( same amount as the sliced jackfruit seeds)
For the tempering:
1 tbsp coconut oil
1 tsp mustard
2 dry red chillies broken into bits
1/4 tsp Hing/ asafoetida
Heat oil in a pan. Drop in the mustard seeds. After they crackle add the broken red chilly bits and asafoetida. Toss. Add the peel, Jackruit seeds and potato. Add half a glass of water and salt. Mix thoroughly. Cover and cook till done. Serve with rice and dal.
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