When preparing dishes from zucchini, such as vegetable ragout or raita, the peel is often discarded, considered useless. However, it is known that zucchini peel is rich in fiber, vitamins, and minerals, which is very beneficial for health and digestion.
Instead of throwing away the peel when cleaning the zucchini, it can be used to prepare a spicy and crispy snack from zucchini peel.
For preparation, you need 2 cups of thinly sliced and well-washed zucchini peel, 1 medium potato (peeled and diced), 2 tablespoons of mustard oil, 1/2 teaspoon of fenugreek seeds, 1/2 teaspoon of cumin, 1/4 teaspoon of asafoetida, 2 finely chopped green peppers, and 1/2 inch of ginger (grated), 1/2 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of amchur or chaat masala (for a spicy taste), salt to taste, and finely chopped green onions.
First, thoroughly wash the fresh and soft zucchini peel with water, then cut it into very small pieces. Heat the mustard oil in a pot. Add fenugreek seeds, cumin, asafoetida, green pepper, and ginger, frying them for 30 seconds.
Next, add the diced potato and zucchini peel. Add turmeric powder and salt, mix well. Cover the pot with a lid and simmer over low heat for 8–10 minutes, stirring occasionally so that the dish does not stick to the bottom. It is important not to add water.
When the potato and peel become soft, remove the lid and stir in the coriander powder and amchur powder. Fry over high heat without a lid for 2 minutes, stirring constantly with a spatula until the dish becomes crispy. Sprinkle with green onions and serve hot with bread, paratha, or rice with dal.