Orange Skin pachadi

orange skin pachadi

The freshly removed skin peels of the Nagpur orange [also referred to as kamala orange] is chopped finely. In a kadai [she uses a kachathi - vessel carved out of garnite black stone], add 2 tablespoons of gingely oil, heat, and add mustard seeds. Once it splutters, add chopped green chillies, ginger and saute. Add the chopped orange peels, a dash of turmeric powder and saute.
Once it is semi cooked, add tamarind juice [soak a lemon sized tamarind, remove its juice], salt, and allow to boil.
lightly roast methi seeds [1 teaspoon], red chillies [2 or 3] & white til[seasame seeds about a tablespoon]. Powder it and add to the pachadi and romove from gas once it has thickened. To give a sweet tang, a small amount of jaggery can be added.
{The orange peels are a good source of vitamin C; good for neutralising pitta}