TANGY WATERMELON RIND CURRY

Watermelon, a red juicy fruit, relished at large, especially during summer season. The coverings of the fruit are generally thrown away. In some places though, its also used to prepare a juicy curry. This dish is originally from Rajasthani cuisine, a mouth watering, refreshing delicacy..

My family was very reluctant, when they first heard I am going to cook a curry with Watermelon rind/ chilka... Not actually very keen on having it.. but once it was made, they really enjoyed the taste and the flavor of the watermelon, and were ready to eat more..

Watermelon Rind Curry.. cooked in Tomato, dry mango and coconut... a mixture of all this gives it a tangy, sweet and juicy flavor... relished with phulkas or parathas..

This dish is an inspiration from my best friends Mother.... and I love everything that she cooks..!!

 



Ingredients:

• Watermelon rind/chilka of one complete watermelon, peeled and cut in medium sized cubes.
• 2 medium sized onions, chopped.
• 2 medium sized tomatoes, chopped.
• half fresh coconut, grated.
• 3-4 chopped green chillies.
• 1 tbsp. cumin seeds.
• 1 tsp mustard seeds.
• 10-12 curry leaves.
• 1 tsp garam masala powder.
• 1 tsp red chilli powder.
• 1 tsp coriander powder.
• 1 piece of dry mango/ or 2 tsp amchur powder.
• 2 tsp sugar.
• 2 tbsp. cooking oil.
• salt to taste.

Method:

• Peel the back dark green part of watermelon chilka, and cut it in medium sized cubes.

• Heat oil in a pan, and add Curry leaves, cumin seeds, mustard seeds and chopped green chillies. Allow it to splutter.
• Add chopped onions and tomatoes to it.
• Add garam masala powder, coriander powder, red chilli powder, salt and dry mango to it.
• Cover and cook on slow flame till onion softens and tomato melts.
• Add cubes of watermelon rind and 1 cup of water. Simmer on low flame for 15 mins, stirring occasionally.
• Add grated coconut and sugar. Cover and cook till water melon is done.
• Garnish with chopped coriander leaves and serve hot with phulkas or parathas.