Raw Banana Peel Kootu and an Update/ Apology

My previous post has been edited. I was carried away by an e-mail that was forwarded and happily shared the same. I was very inquisitive to read up, much later only. That is when I am lead to believe that the mail circulating is a hoax!
I have apologised for misleading my readers in that post. But once again, please forgive my over enthusiastic reaction to such NON-SCIENCE nonsense.

The outer peel of few vegetables can be made use of in many recipes. Some are added to roasted lentils and spices and ground to a paste while some can be cut, cooked with spices to go as accompaniments to rice.
For this kootu, you may use the fresh, green peel of plantain that we usually discard using the vegetable for making chips or stir-fry vegetables. The Nendram variety is most suited while the peel of any cooking plantain would be fine.
We make this in two methods, one adding jaggery and cooked as a sweet kootu and the other with spices and tamarind gravy. Given here is this second method. I have added adzuki beans to this kootu.
What you require:
1 cup cleaned and cut pieces of fresh plantain peel
1 teaspoon Sambhar/ rasam powder
1& ½ teaspoon salt
A small lime size ball of tamarind
½ teaspoon- 1 teaspoon powdered jaggery
2 tablespoons pressure cooked thuvar dhal
¼ cup soaked and cooked adzuki beans (thattai payaru)
¼ teaspoon turmeric powder
Grind to a coarse paste
2 teaspoons fresh coconut
½ teaspoon raw rice (soaked in some water)
Tempering:
2 teaspoons cooking oil
1 teaspoon mustard seeds
½ teaspoon urad dhal
1 teaspoon channa dhal
¼ teaspoon asafetida powder
Few fresh curry leaves



Pressure cook the dhal and beans separately.
Boil the peel and cook until tender.
Soak tamarind and extract the pulp. Add the turmeric powder and salt. Allow to come to a boil and simmer for 7 minutes until the raw taste of tamarind is lost. Now add the jaggery and then the cooked peel and continue to simmer.
Few minutes later add to this simmering mixture the cooked dhal and beans. Allow them to cook for few minutes. Finally add the ground coconut paste.
Remove from fire when the gravy is thick.
Temper with the ingredients listed under tempering.
Serve with rice.