Orange Peel Gojju

Orange peel can be used in various recipes to add a tangy citrus flavour and aroma.

Ingredients:

• 2 cups orange peel (from 4-5 oranges), thinly sliced
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• 2-3 dry red chilies, broken into pieces
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• 1 tablespoon jaggery (or brown sugar)
• Salt to taste
• Fresh coriander leaves for garnishing (optional)

Instructions:

1. Wash the oranges thoroughly and remove the outer orange peels. Slice the peels thinly, discarding any white pith. Set aside.
2. Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown.
3. Add broken red chillies and sauté for a few seconds until they become fragrant.
4. Add the sliced orange peels to the pan and mix well. Cook for about 5-6 minutes, stirring occasionally, until the peels become tender.
5. Add turmeric powder, red chilli powder, jaggery (or brown sugar), and salt. Mix everything well to combine. Cook for another 2-3 minutes.
6. Reduce the heat to low, cover the pan, and let the gojju simmer for 10-15 minutes, stirring occasionally. This will help the flavours to meld together.
7. Taste the gojju and adjust the seasoning if needed, adding more salt, sugar, or chilli powder according to your preference.
8. Once done, remove from heat and let the gojju cool down to room temperature.
9. Garnish with fresh coriander leaves (optional) and serve the orange peel gojju as a side dish or condiment with rice, roti, or dosa.

Note: The orange peel gojju can be stored in an airtight container in the refrigerator for up to a week.