Mira Chach-Chari

Ingredients

• 1 large handful potato peelings (Freshly peeled, washed; cut into small pieces roughly 2–3 cm long)
• 1 large handful sweet gourd peelings (Freshly peeled, washed; cut into small pieces roughly 2–3 cm long)
• 1 large handful jhinga (ridge gourd) peelings (Jhinga is ridge gourd (turai). Use the firm outer skin strips, washed and cut into small pieces)
• 1 large handful green banana peelings (Use peelings from raw unripe bananas; cut into small pieces. Keep them in water after peeling to prevent discolouration)
• 1 large handful tender pumpkin peelings (Use peelings from a young, tender pumpkin; cut into small pieces)
• 2 cups water (Used for boiling the peelings; reserve all of it after boiling — do not discard)
• 2 tablespoons oil (Use a neutral cooking oil or mustard oil for a more traditional flavour)
• 1 teaspoon salt (Adjust to taste)
• 0.5 teaspoon ground turmeric (Adds colour and a mild earthy flavour)
• 2 whole dried red chillies (Adjust the number to your preferred heat level; break them in half before adding if you prefer more heat)
• 0.5 teaspoon mustard seeds or cumin seeds (Choose one: mustard seeds give a pungent, nutty flavour; cumin seeds give a warm, aromatic flavour. Both are traditional options)

Instructions

1. 1Collect the peelings of potato, sweet gourd, jhinga (ridge gourd), green banana, and tender pumpkin. Using a sharp knife on a chopping board, cut all the peelings into small, roughly even pieces about 2–3 cm long so they cook at the same rate. Keep the green banana peelings submerged in a bowl of water as you work to prevent them turning brown. Once all peelings are cut, place them all together in a colander or fine-mesh sieve and wash thoroughly under cold running water, tossing with your hands to remove any dirt or grit.
2. 2Place all the washed peelings into a medium saucepan. Add 2 cups of water — enough to just cover the peelings. Bring to a boil over high heat, then reduce the heat to medium and cook for about 8–10 minutes, until the peelings are tender when pierced with a fork. They should be soft but not completely falling apart.
3. 3Place a cup or heatproof bowl in your sink. Pour the contents of the saucepan through a colander set over the cup or bowl, so the cooking water is caught and fully reserved — do not discard this liquid, as it contains nutrients from the peelings and will be used later to finish the dish. Set the drained peelings and the reserved cooking water aside separately.
4. 4Return the now-empty saucepan to the stove or use a wide frying pan. Add 2 tablespoons of oil and heat over medium-high heat until the oil is hot and shimmering. Carefully add the drained boiled peelings to the hot oil. Fry, stirring occasionally with a spatula or wooden spoon, for about 4–5 minutes until the peelings begin to lightly colour and take on a slightly crisp texture on the outside.
5. 5Pour the reserved cooking water into the pan with the fried peelings. Add 1 teaspoon of salt, ½ teaspoon of ground turmeric, 2 whole dried red chillies (break them in half if you like more heat), and ½ teaspoon of mustard seeds or cumin seeds (choose one). Stir everything together well with a spoon so the spices are evenly distributed throughout the peelings and water.
6. 6Increase the heat to medium-high and bring the mixture to a lively simmer. Stir regularly to prevent sticking and to ensure even cooking. Continue to cook, stirring frequently, until all the liquid has evaporated and no soup or sauce remains in the pan — the dish should look dry and the peelings should be well-coated in the spices. This will take approximately 8–10 minutes. Once no liquid remains, remove the pan from the heat immediately. Serve hot alongside fried rice.