Tarbooz Ke Chhilke Ki Sabji (Water Melon Rind Curry)

Do you know that the rind of water melon is edible? The term rind usually refers to the skin or peel of a fruit.

In watermelon, the rind consists of two parts - the outer green skin and the inner white pulp.The outer green skin of the rind is hard and inedible, so it is discarded. The inner whitish part of the rind is edible, although it has a bland taste when raw and is not as soft as the central red part.

In this simple recipe the de-skinned and de-fruited white rind is cooked with spices. Team it with a Dal and hot Paratha/Roti, you will have a terrific vegetarian meal.

Ingredients:

• 2 cups chopped white rind of Water Melon
• Pinch of asafetida
• ½ tsp cumin seeds
• 1 dry whole red chili
• Salt to taste
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ tsp turmeric powder
• 2-3 green chilies finely chopped
• 1 tbsp chopped coriander leaves
• 1 tsp lemon juice
• 2 tbsp cooking oil

Method:

• Remove the dark green part of the water melon rind with a sharp knife and discard it. Cut the white rind into ½ inch cubes.

• Heat the oil in a pan and add asafetida, whole dry red chilies and cumin seeds.
• When the seeds begin to splutter, add the chopped white rind and chopped green chilies; stir-fry for 2-3 minutes.
• Add red chili powder, coriander powder, turmeric powder and salt.
• Do not add water because water melon rind is cooked in its own water.
• Cover the pan and cook, stirring occasionally, on low flame for 10-12 minutes or till the vegetable is almost done. Now remove the cover from the pan and cook till water is almost absorbed. Add lemon juice.
• Serve hot garnished with coriander leaves.

Do You Know?

Watermelon rind can be stir-fried, stewed, pickled, candied or cooked as vegetable. It contains many hidden nutrients that most people avoid eating due to its unappealing flavor.

Pickled watermelon rind is also commonly consumed in the Southern US.