2tbspdesiccated coconutyou can use fresh ground coconut also
1/2tspturmeric powder
1/2tspred chilli powder
1pcgreen chilly
1tbspsugar
saltor to taste
Instructions
Cut the peels thin, check the image to get an idea
Slit the green chilly and keep aside
In the wok, add water and pour in the peels. On a medium flame, allow to blanch for 2 minutes
Discard the water and separate the blanched bottle gourd or lau (lauki) peels
Heat a wok and add the oil to it
Once the oil starts smoking, ensure that the flame is set to medium
Add the cumin seeds
Once the cumin seeds start spluttering, add the bottle gourd or lau (lauki) peels and stir
Allow to cook for a 5 minutes
Add turmeric and red chilly powder, coconut powder, salt, sugar and stir to coat the peels
Cover and cook for 6-7 more minutes, and occasionally uncover to give the peels a nice stir
Put off the flame and serve hot with steaming rice
Notes
When you use bottle gourd or lau (lauki) in your curries, do not throw away the peel. Wash, dry and store them in a container. Refrigerate for future use
You can either fry the peels to crispy or keep them soft. I keep it in between.
You may also toss some finely slit tomatoes and julienned ginger for added flavors. I love to keep it simple