On the night of 11 June 2020, while rummaging through the fridge for items to use for dinner, I found a bowlful of potato peels.
As it was too hot for pakoras (recipe link: https://jasbirchatterjeephotoblog.wordpress.com/2020/05/22/potato-peels-pakoras/), I decided to experiment with cooking them as a sabji which we could eat with dal and rotis.
I searched in the internet for a suitable recipe for this, but I just couldn’t find any. So I decided to go it alone.
I cooked them in a karahi as per Bengali style, sauteed in mustard oil along with panchforun (saunf, kalonji, jeera, methi, and sarson seeds) and slow cooked with salt, kasuri methi, chilli powder, and coriander powder. I also chopped onions too to add some sweetness and neutralize the bitterness. Once the peels and onions became nicely done, some of them had become crisp, I switched off the gas.
The final dish turned out to be unexpectedly delicious! See the pic above. Do try this out and let me know.