Watermelon Rind Curry
We enjoyed this watermelon rind curry as a pair with steamed rice. But the dish is equally good with plain quinoa, brown rice, or roti (chapati).
Servings: 4 people
Calories: 65kcal
Equipment
Ingredients
- 4 cups cubed watermelon rind after green-skinned
- 1 large onion
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 3 teaspoon coconut oil
- 3 teaspoon sambar/curry powder
- ¼ teaspoon turmeric powder
- ½ teaspoon Garam masala
- Salt to taste
Instructions
- Start by removing the green skin from the rind with a peeler or knife. Then chop them into small cubes.4 cups cubed watermelon rind
- Place a cast-iron skillet on medium heat and drizzle a few teaspoons on oil.3 teaspoon coconut oil
- As the oil heats up, add mustard seeds and cumin seeds.1 teaspoon mustard seeds, ½ teaspoon cumin seeds
- When the spices start to sizzle, add chopped onions.1 large onion
- 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.3 teaspoon sambar/curry powder, ¼ teaspoon turmeric powder, ½ teaspoon Garam masala, Salt to taste
- 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.
Video
Notes
- 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.
Nutrition
Calories: 65kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Iron: 1mg