Watermelon Rind Curry: A Delicious & Healthy North Indian Sabzi
40 minutes
1285 reads
About Watermelon Rind Curry: A Delicious & Healthy North Indian Sabzi
Imagine biting into a vibrant, surprisingly sweet curry bursting with aromatic Indian spices. This isn't your typical sabzi; we're transforming leftover watermelon rind into a flavorful and nutritious North Indian delicacy.This unique dish balances the unexpected sweetness of watermelon with savory onions, ginger, garlic, and a kick of green chilies. A simple, homestyle recipe packed with health benefits, it’s a delicious way to reduce food waste and savor every bit of summer's favorite fruit.Enjoy this unexpectedly delicious curry hot with roti or chapati for a truly satisfying meal.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Watermelon Rind
- 250 gm Watermelon Rind
Aromatics and Spices
- 2 tbsp Onion finely chopped
- 1/2 tsp Ginger finely chopped
- 6 clove Garlic finely chopped
- 2 Chilies finely chopped, green
- 2 medium Tomatoes finely chopped
- 1/4 tsp Cumin Seeds
- 1 pinch Asafoetida hing
- 1/4 tsp Turmeric Powder haldi
- 1/2 tsp Coriander Powder dhania
- 1/4 tsp Garam Masala
- 1/4 tsp Chili Powder or to taste, red
- 1.5 tsp Salt or to taste
Oil
- 1 tbsp Mustard Oil
Instructions
- Thinly peel the watermelon rind and remove the dark green outer layer. This part is tough and takes longer to cook. Chop the peeled rind into 1/2-inch pieces.
- Heat the mustard oil in a wok or large pan over medium heat. Adding oil to a hot pan helps prevent sticking. Once hot, add the asafoetida and cumin seeds. Let them sizzle for a few seconds to release their aroma.
- Add the chopped garlic and sauté until lightly golden. This builds a flavor base for the curry. Then, add the chopped onions and cook until translucent and softened, about 5-7 minutes.
- Add the chopped tomatoes, red chili powder, and salt. Cook for 1-2 minutes, stirring occasionally, until the tomatoes begin to soften.
- Stir in the remaining spices - turmeric powder, coriander powder, garam masala, and ginger. Cook for another minute or two, stirring constantly, until fragrant and the spices are well combined with the other ingredients. This blooming of spices enhances their flavor.
- Add the chopped watermelon rind to the pan and mix thoroughly, coating it evenly with the spice mixture. Cover the pan with a lid. This traps steam and helps the rind cook evenly.
- Cook for 15-20 minutes, or until the watermelon rind is tender. The rind will release some water as it cooks. If you prefer a saucier curry, add about 1 cup of water. Check for doneness by piercing a piece of rind with a fork.
- Serve the watermelon rind curry hot with chapatis or roti.
Recipe Notes
Good To Know
- Always remove the tough green outer skin of the watermelon rind, leaving the crisp white part.
- Cut the rind into uniform small cubes for even cooking and a pleasant crunch.
- Using fresh rinds is recommended.
Expert Tips
- For a tangier flavor, add a pinch of amchur (dry mango powder) or a squeeze of lemon juice at the end of cooking.
- Boost the protein and heartiness of the curry by adding a handful of cooked chana dal (split Bengal gram) while simmering the rind.
- Balance the flavors and mellow the spice by serving this sabzi with a side of plain yogurt or raita.
Storage Instructions
- Store leftover watermelon rind curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 77kcalCarbohydrates: 3gProtein: 1gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 1710mgFiber: 1gSugar: 2g
Tanu Nigam
Articles: 81
5 Comments
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This looks incredible! I need to try it.
Such a tempting dish! Thank you.
Absolutely mouthwatering! Thanks for sharing.
This is exactly what I was looking for!
Looks so mouthwatering! Thanks for sharing.