We eat a wide variety of fruits and vegetables every day, and they provide essential vitamins and minerals that keep us healthy. But most of the time, we peel them and throw away the skins without a second thought. These peels usually end up in the dustbin or are used as garden compost. What many people don’t know is that several of these peels can actually be turned into tasty and nutrient-rich curries.

Cooking with peels not only reduces kitchen waste but also adds new flavours and textures to your meals. Here are some fruits and vegetables whose peels you should never discard, because they can be cooked into delicious side dishes.

Orange peel curry
It might sound surprising, but orange peels can be used to make a flavourful South Indian curry called Kuzhambu. The tangy taste of the peel blends beautifully with spices. This dish pairs well with dosa, idli, or steamed rice.

Bottle gourd peel sabzi
Lauki peels are usually thrown away, but they make a simple yet tasty sabzi. Cut the peels into small pieces and sauté them in a little oil with cumin seeds, turmeric, coriander powder, red chili powder, and salt. Cook on low flame until soft. It makes a great side dish with rotis.

Ridge gourd peel curry
Just like bottle gourd, ridge gourd peels can also be cooked into a delicious curry. The method is the same, and you don’t need to add water. The peels turn slightly crispy while cooking and taste wonderful with parathas. Some people even mix lauki and turai peels together for a spicy mixed-peel sabzi.

Banana peel curry
Banana peels are loaded with nutrients. After washing them thoroughly, chop them into small pieces and sauté in oil along with mustard seeds, cumin seeds, and basic spices. Cook on medium heat without adding water. In a few minutes, a flavourful banana peel curry is ready to serve.