Watermelon Rind Curry
A delicious way to use leftover watermelon peel. Not only is the Rind edible, its actually very tasty! Its easy,delicious,economical and good for the environment!Makes a lipsmacking meal that goes really well with Rotis.parathas and Dal.
Equipment
- 1 pan
- 1 Knife
- 1 cutting board
- 1 spatula
Ingredients
- 9 cups Watermelon Rind chopped
- 1/8 tsp Fenugreek seeds/Methi dana
- 1/2 tsp Mustard seeds/Rai
- 1/2 tsp Cumin seeds/Jeera
- 1-2 Dry Whole Red Chilies optional
- 8-10 curry leaves washed
- Pinch of Asafoetida Hing
- 3 Tbsp oil
- 1/4-1/2 tsp Red chili powder/lal Mirch
- 1/2 tsp Turmeric/Haldi
- 1/2 tsp Paprika/kashmiri lal Mirch
- 2 1/2 tsp Coriander powder
- 1 tsp Black salt/Kala Namak
- Salt as needed keeping in mind we are adding black salt
- squeeze of lemon/lime optional
- 1 tsp sugar optional
Instructions
- Remove the Green skin of the watermelon and discard. Chop the tender white Rind into pieces,
- In hot oil, add Fenugreek seeds/Meth dana and cook till golden in color
- Add Mustard and Cumin seeds and let them splutter
- Add pinch of Asafoetida,curry leaves and dry whole Red Chilies
- Add chopped watermelon rind,red chili powder,turmeric,paprika,coriander powder and black salt and cook on high for 5 minutes
- Cover and cook over medium for 5-7 minutes
- Remove cover and cook till rind is cooked and water dries up.
- Adding a squeeze of lemon/lime and a spoonful of sugar is optional(I did not add any)
Notes
The Rind has high water content. No water is added during cooking. Due to high water content, the water dries up to yield 2 cups. Adding sugar and lemon juice is optional.
Tried this recipe?Let us know how it was!