Sweet Orange Rind Stew

We normally throw away rinds of citrus fruits but they can be used in many different ways

In this recipe I have used sweet orange rinds to make the stew which can be served with rice or chapati.

• Sweet Orange 2 pieces
• Handful of Coriander leaves
• One Green Chilli
• A lemon sized piece of Tamarind
• An inch long piece of Ginger
• One teaspoon of red Chilli powder
• One Teaspoon of Mustard seeds
• One teaspoon of split black gram lentils
• Half a teaspoon of Turmeric powder
• About 15 grams of Jaggery
• 2 teaspoons of cooking oil

• Peel the rind from both sweet oranges and chop them in to fine pieces

• Finely chop coriander leaves and green chilli
• Remove skin from ginger and chop into small pieces

• Soak tamarind in a cup of water for about 5 minutes
• Extract the juice Tamarind juice with your fingers and filter out

• Place a frying pan over medium heat and add 2 teaspoons of cooking oil
• When the oil is heated, add mustard seeds, split black gram lentils, green chilli and ginger pieces to the pan
• Once raw smell disappears from the mix, add Turmeric powder

• Add the chopped orange rinds to the pan and mix well
• Add salt to taste and one cup of water to pan
• Cover the pan and heat over medium flame till orange rinds are cooked soft

• Once orange rinds are cooked soft, add tamarind juice, red chilli powder and jaggery
• Wait till jaggery dissolves in the stew

• Once the jaggery is dissolved in the stew and the stew reaches the desired consistency, put off the flame
• Garnish with chopped coriander leaves and serve with rice or chapati

Adding Tamarind juice and jaggery removes the bitter taste from the orange rinds and make the stew very tasty.