Banana peel-dhaniya pickle

We often throw away the peels and stems not realizing that they are as nutritious as the fruit or leaves. Banana peel is rich in magnesium potassium vitamin B 12 B 16 and of course fiber. The coriander stems have as much nutrition, flavor and goodness as the leaves. In times like today I decided to use these for those who are struggling to get fresh vegetables and fruits. Pickling them gave them a longer shelf life and of course they added an extra excitement on the plate.
INGREDIENTS
4 peels of banana
1 bowl of chopped coriander stems
2 tbsp ginger-garlic-gr chillies crushed
Walnut size tamarind slightly soaked
2-3 chopped tomatoes
1 tbsp chopped curry leaves
50 ml oil -1/2 cup
1 tbsp jaggery
1/5 tsp hing
1 tbsp chana dal
1 tsp mustard seeds
1/2 tsp methi seeds
1 1/2 tbsp roasted mustard seeds powder
1/2 tsp roasted methi seeds powder
1 tsp red chilli powder
1 tsp haldi
Salt to taste
METHOD
1. Soak banana peels in vinegar and baking soda to remove any dirt and pesticides. If you get organic then just wash well. After 15 mins, pat dry and chop into thin slices.
2. Chop green coriander stems well.
3. Heat oil and add mustard and methi seeds.
4. When they splutter, add dal and roast.
5. Add curry leaves and ginger garlic chilli crushed.
6. Sauté till slightly cooked.
7. Add salt and haldi.
8. Add the peels, stems and chopped tomatoes.
9. Cover and cook till the tomatoes are mashed up and peels are cooked well. Oil would start to leave sides.
10. Add tamarind and sauté well.
11. Add all the spices and cook again.
12. Add jaggery and cook till oil comes out. Add more if needed.
13. Serve with dosas, paratha or mix with hot rice.