I grew up in a house hold, where we don’t discard any parts of vegetables. Be it -vegetable peels, onion scraps, nothing would get into the bin-until all the nutrients have been sucked out -and the scraps are completely inedible.
From a very very young age, my granny never let me waste even a speckle. Plates had to be clean after eating. The only thing, I was allowed to waste were chilies (Duh!). My mum was worse-she would grind chilies-so we get the nutrients. Couple of years back, I visited Soweto, in South Africa and I started to value every single meal I eat. The thing that annoys me the most is that people justify that, you wasting your food is not going to change things in countries, where people struggle to have one good meal a day. Of course, it is not going to change anything, but you could respect the fact that you have a meal and be thankful for that. It ain’t too hard.
Did you know you can turn the peel to an awesome dip? With some simple ingredients, you can create magic <3
You need:
- Onion-1 medium-cubed-around 1/3 cup
- Garlic-2-smashed
- Green Chili/ Jalapeño pepper-1/more for extra spicy effect
- Tomato-1/2-cubed-around 1/3 cup
- Cucumber peel from 2 cucumbers-around 2 cups
- Roasted peanuts-1/3 cup
- Shredded Coconut-1/4 cup
- Coconut oil-1.5 tsp
- Salt-to taste
Method:
- In a pan ,add coconut oil, heat it and add onion, garlic and green chili.
- Fry until translucent, add roasted peanuts and fry for couple of minutes.
- Now add tomatoes, cucumber peel, 1/4 cup water, cover and cook for 5 mins on medium flame.
- Add shredded coconut, turn off heat and let them cool for 20 minutes
- Process until completely smooth and serve with carrots <3
What do you do to minimise wastage? Don’t forget to comment below 🙂 Taking them to FF#69
Do you love dips? Try this Baba Ganoush. It is yum <3
No waste Cucumber-Skin Dip 🙂
Ingredients
- Onion-1 medium-cubed-around 1/3 cup
- Garlic-2-smashed
- Green Chili/ Jalapeño pepper-1/more for extra spicy effect
- Tomato-1/2-cubed-around 1/3 cup
- Cucumber peel from 2 cucumbers-around 2 cups
- Roasted peanuts-1/3 cup
- Shredded Coconut-1/4 cup
- Coconut oil-1.5 tsp
- Salt-to taste
- Coconut oil-1.5 tsp
- Salt-to taste
Instructions
- In a pan ,add coconut oil, heat it and add onion, garlic and green chili.
- Fry until translucent, add roasted peanuts and fry for couple of minutes.
- Now add tomatoes, cucumber peel, 1/4 cup water, cover and cook for 5 mins on medium flame.
- Add shredded coconut, turn off heat and let them cool for 20 minutes
- Process until completely smooth and serve with carrots <3
Notes
You can add some roasted cumin to add some flavor. Also, you might have to use some water to ease the blending process
wow awesome Charu…
Thanks Chits <3
Charu, I try not to waste anything but these peels are something I haven’t explored much expect for ridge gourd…..Cucumber peel dip is awesome, will try for sure next time 🙂
Thanks Malar <3
I normally compost all my food scraps, but this looks like a must try;)
Thanks Beth <3
This is really good, will try 🙂
Thank you <3
Hi, I LOVE your concept of not wasting the skin as it has high nutrients! LOVE IT! What I really need help with is measurements: Here in the US we get all kinds of sizes (seriously), for veges, be it onions or cucumbers or tomatoes….so it would be helpful in ur recipes if you could specify that.
LOVE the simplicity of your recipes, so I can try them as I get intimidated with recipes & complicated cooking. :-))
Hey 🙂 Sure thing. I have added the cup measurements now. Hope this help. Awww, I am sure you’ll master complicated cooking too. <3
This is certainly a first for me. Great idea to use the peels in a dip – never would have thought to do this! Happy Fiesta Friday and thanks for sharing such an interesting recipe 🙂
Thanks Judi 🙂
I love your point about respecting every meal, and love how you were raised appreciating every piece/scrap of food as well. I think this is such an important lesson. At my house, we’re big on using everything (although maybe not the peels), but at least finishing our meals. However, when we go out, we frequently order appetizers as meals because or else we waste so much food. (Restaurants do that anyways though.)
I love the creativity behind this pesto dish. And, I can’t wait to see more recipes featuring peels, etc. Happy FF, and have a fabulous weekend! 🙂
Thanks Kaila 🙂 You too <3
What a beautiful dip! I was surprised by the addition of coconut. I bet it added a nice bit of sweetness?
It does. Complements Chili 🙂
I usually save peel for making broth or a scrap vinegar, but I like this use of cucumber peels. Will give it a try.
Broth.. you gave me a project to work on 🙂
That sounds so good 🙂 great use of the skin!
Thanks Elaine <3
This is very creative and it actually sounds really delicious! I once made a pizza with veggie scraps. You know, broccoli stems, beet leaves, carrot tops, etc.
Thanks Angie. Great idea about pizza. I must try 🙂
This looks great! A perfect dip for summer ^^
Thanks Sarah <3
I have made a similar Pachadi with ridge gourd peel but never with cucumber. Time to try something new!
Ridge gourd. Never tried that before. 🙂
I made this for 4th of July BBQ and it was DELICIOUS! Did not look like yours and I had to use some water while blending it in the FP but JUST DELICIOUS! Thanks for giving the cup measurements, very helpful.
Yayyy!!! Am so glad you loved it. I will add a note regarding water. Anytime <3