Watermelon rind curry or watermelon rind sabzi with detailed step-by-step photos and video.
With the summer season coming at us in full swing, this is the best time to get the juiciest and sweetest melons. But instead of throwing away all the rind, there are some interesting ways to capture the nutrients that go with them.
I am excited to share a delicious recipe from something that is normally thrown away...Watermelon rind! But this isn’t as uncommon as you think, but definitely a seasonal thing.
The most common recipes with Watermelon rind are for pickles and jams, but here’s an Indian take to it. I tried making ‘curry’ and it turned out way better than I expected. More so because I was not quite sure about how long to cook it and how well it absorbs the curry flavor.
But my hopes were all revived when the recipe became an instant hit with my family! What a great way to cut back on food waste and also add fiber and a ton of nutrients to your plate at the same time!
Watermelon rind is a great source of vitamin C, potassium, vitamin B-6, and citrulline which is great for heart health. All the more reason to use the rind instead of tossing it.
Watermelon rind has a crisp texture, almost like cucumber, and holds up well to heat which makes it great for cooking. The green part of the rind however is not edible and should be peeled off or cut off. As you try this recipe, it is important that you remove all the juicy red fruit to make sure the curry does not end up being too sweet.
That brings up the question of how spicy it needs to be. I used my homemade curry powder, turmeric, and garam masala to spice it. If your melon is really sweet, you could also add a little bit of red chili spice it up further. The most important thing is to allow the melon to cook while it also absorbs the flavors.
Step by step method
Start by removing the green skin from the rind with a peeler or knife.
Then chop them into small cubes.
Place a cast-iron skillet on medium heat and drizzle a few teaspoons on oil.
As the oil heats up, add mustard seeds and cumin seeds.
When the spices start to sizzle, add chopped onions.
Saute the onions until they are translucent and then add cubed watermelon rinds. Stir well.
Now add the turmeric powder, sambar/curry powder, garam masala powder, and salt. Continue to stir well.
Cover with lid until the watermelon rind is cooked. (Takes 10-12 mins)
Turn off the heat when the rind appears soft and cooked. That’s it! Serve it hot as a pair for steamed rice or chapati!
How to serve this curry
We enjoyed this watermelon rind curry recipe as a pair with steamed rice. But the dish is equally good with plain quinoa, brown rice, or roti (chapati). It is best served hot but also good if you save some leftovers in the refrigerator.
- Add any type of spice that you prefer like coriander or cumin powder.
- Peel the green skin and use the only white part of the rind.
- I used a cast-iron skillet to make this curry. This will help in caramelizing the melons and make the curry taste better.
- Do not add any water as you prepare this curry. The rind itself leaves out water just as you add salt.
I hope you try this recipe before the summer season winds up. The best-tasting melons show up early in the summer, so try it today and share your experience! Now my kids are surprised at how many good things come out of a watermelon and I am sure your family will have a pleasant surprise waiting for them!
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Watermelon Rind Curry
- Start by removing the green skin from the rind with a peeler or knife. Then chop them into small cubes.
- Place a cast-iron skillet on medium heat and drizzle a few teaspoons on oil.
- As the oil heats up, add mustard seeds and cumin seeds.
- When the spices start to sizzle, add chopped onions.
- Saute the onions until they are translucent and then add cubed watermelon rinds. Stir well.
- Now add the turmeric powder, sambar/curry powder, garam masala powder, and salt. Continue to stir well.
- Cover with lid until the watermelon rind is cooked. (Takes 8- 10 mins)
- That’s it! Watermelon rind curry is ready! Serve it hot or warm as a pair for steamed rice or chapati.
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