From Potato Peels to Spicy Crisps
Potato, sweet potato, and carrot peels are often the first things to go into the bin, but they can be transformed into a crunchy, addictive snack. Instead of throwing them away, give them a good wash to remove any dirt. Pat them completely dry with a kitchen
towel—this is crucial for getting them crispy. Toss the peels in a bowl with a teaspoon of oil, a pinch of salt, red chilli powder, and a sprinkle of chaat masala or amchur (dry mango powder) for a tangy kick. Spread them in a single layer on a baking sheet and bake at 200°C (400°F) for 10-15 minutes, or until golden and crisp. You can also air-fry them for an even quicker result. They make for a perfect tea-time snack or a crunchy topping for soups and salads.
Hearty Stems into a Quick Sabzi
The thick, woody stems of broccoli and cauliflower are surprisingly tender and delicious when cooked correctly. Don't discard them! Simply peel away the tough outer layer with a vegetable peeler and chop the tender interior into small, bite-sized pieces. These can be used just like any other vegetable. For a quick side dish, heat a little oil in a pan, splutter some mustard and cumin seeds, and add the chopped stems along with some chopped onions and tomatoes. Sauté with turmeric, coriander powder, and a bit of garam masala until tender-crisp. This quick stir-fry, or *sabzi*, is not only delicious but also ensures you get the maximum nutritional benefit from your vegetables.
Coriander Stems for a Flavour-Packed Chutney
We often use the fragrant leaves of coriander (dhania) and discard the stems, but the stems hold an intense, concentrated flavour. They are the secret ingredient to an exceptionally vibrant green chutney. Next time you make a batch, include the stems along with the leaves. Simply wash a bunch of coriander, stems and all, and add it to a blender with green chillies, a small piece of ginger, a clove of garlic, some lemon juice, and salt. A spoonful of roasted chana dal or peanuts can add great texture and body. Blend until smooth, adding a tiny bit of water if needed. This zesty, flavourful chutney is perfect with snacks like samosas and pakoras or as a spread for sandwiches.
Onion and Garlic Skins for Aromatic Broth
This might sound unusual, but the papery outer skins of onions and garlic are packed with antioxidants and colour. While not edible on their own, they can be used to create a flavourful, golden-hued vegetable broth. Collect the clean, dry skins (avoid any with dirt or mould) in a container in your freezer. Once you have a good amount, place them in a pot with other vegetable odds and ends—like carrot tops, celery ends, and mushroom stems. Cover with water, bring to a boil, then simmer for 30-45 minutes. Strain the liquid, and you’ll be left with a rich, aromatic broth that can be used as a base for soups, curries, or for cooking rice and dals. It’s a zero-effort way to add a deep, savoury flavour to your cooking.
Watermelon Rinds as a Tangy Curry
After enjoying a juicy watermelon, the thick white part of the rind usually ends up in the compost. However, in many parts of India, this rind is used to make a delicious curry or pickle. To prepare it, carefully shave off the thin green outer skin. Chop the remaining white rind into small cubes. You can cook it much like you would cook lauki (bottle gourd). For a simple curry, pressure cook the cubes with some salt and turmeric until tender. In a separate pan, prepare a tempering of oil, mustard seeds, curry leaves, and green chillies. Add the cooked rind along with some grated coconut and a squeeze of lime juice. It’s a refreshing, subtly sweet, and tangy side dish that is both surprising and delightful.
