Sadya Curry with Watermelon Rind
You cut open a red juicy watermelon, scoop out its sweet flesh and then discard its thick pinkish-white rind into the bin. Consider the wastage that happens here. You pay for the rind as well when you buy it and the white leftovers of the fruit are as nutritious and tasty as the red fruit itself. So how about using the rind in making a lip-smacking curry with yoghurt and coconuts?
Take a look at this spicy delight curated by Sous Chef Sherin from Kochi Marriott Hotel:
Fruit Peel Delights: Pachamanga Salad
As 2020 marks a New Beginning, how about putting together an exquisite spread made from fruit peels? Be it a banana peel or a watermelon rind or a mango peel, they often end up in bins, contributing to the food wastage which global estimates peg at a stupendous 1.3 million tons annually!
As the world looks to minimise wastage and move towards being sustainable, we at The Chef Post are levying great thrust on cooking with ingredients that are usually discarded. Traversing the length of India ...