Name: Orange Skin Stew recipe by Krithika Chandrasekaran at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Ripe Orange skin - 1/2 cup; Green chilies - 2 (medium); Hing - 1/4 tsp; Oil - 1 tbsp; Salt to taste; Turmeric powder (Haldi) - 1/2 tsp; Tamarind - lemon size piece; Roasted fenugreek (methi) powder - 1/2 tsp; Jaggery - pea-size piece (optional); For Tempering : Oil - 1 tsp; Mustard seeds (Rai) - 1 tsp

ABOUT Orange Skin Stew RECIPE

Having one of those days when you have a sour taste in the mouth or don't feel like eating much? Try this stew.

Ingredients Serving: 4

Ripe Orange skin - 1/2 cup
Green chilies - 2 (medium)
Hing - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Turmeric powder (Haldi) - 1/2 tsp
Tamarind - lemon size piece
Roasted fenugreek (methi) powder - 1/2 tsp
Jaggery - pea-size piece (optional)
For Tempering : Oil - 1 tsp
Mustard seeds (Rai) - 1 tsp

Instructions

Gently scrape the excess fibre off the orange skin and chop them roughly into small pieces.
Extract tamarind juice up to 1 1/2 cups. Keep aside.
Heat 1 tbsp oil in a saucepan and add rai. Let crackle. Add slit green chilies and saute for a bit.
Add the chopped orange skin, turmeric powder, hing and saute for 2-3 minutes.
Pour the tamarind extract over this along with salt. Let simmer over medium flame till the orange bits are softer (approx about 10-12 minutes).
Add a pea-size piece of jaggery and stir till it dissolves. This is an optional step, but the jaggery not only enhances the flavour of the orange but also mellows the spice of the chilies.
If the consistency is too runny, dissolve 1 tsp rice flour in 2 tbsps water and add to the stew. Let simmer for about 5 minutes more.
Once the stew thickens, add the roasted fenugreek powder and stir once. Remove from fire and serve as desired.

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