Sandge

Sun-Dried, Marinated Pumpkin Peel

MAKES 8–10 PIECES

For us Indians, food is not merely a necessity for survival; it is a religion in itself. Indians respect their food, and so they make it a point to make optimum use of every fruit and vegetable that is available.

In Maharashtra, I saw rows of colourful cloth covered with white pumpkin peel, spread out in courtyards in the scorching heat to dry. Intrigued by the sight, I decided to ask the women around me about it. What I got was an age-old, truly mouth-watering recipe, which is made with leftover pumpkin peel after the flesh has been used!

INGREDIENTS

1 cup thick peel of white pumpkin (of 1 to 1½ kg), diced

Marinade

½ cup plain yogurt

¼ tsp asafoetida powder

½ tsp red chilli powder

½ tsp cumin seeds, lightly roasted and coarsely crushed

¾ tsp salt or to taste

To serve

Oil for deep-frying

METHOD

In a bowl, combine pumpkin peel with the marinade ingredients. Mix well and set aside to marinate for about 30 minutes. Arrange marinated pumpkin peel on a tray and brush with any remaining marinade. Place tray in the sun for 1–2 days to allow the pieces to dry thoroughly. Make the marinade again with the same proportion of ingredients. Marinate the dry sandge in it for 30 minutes. Again, arrange on a tray and brush with any remaining marinade to coat the pieces properly. Place the tray in the sun for another 2–3 days till the sandge are thoroughly dried. Remove and store in a clean, dry, airtight glass or ceramic jar for up to a year. To serve, put oil in a kadhai over medium heat. When hot, deep-fry the sandge till light golden. Serve sandge with any rice-based dish.

NOTE: White pumpkin peel can be substituted with red pumpkin peel, sliced carrots, French beans or bitter gourd slices.