Watermelon Rind Curry Recipe

Recipe By Slurrp

Watermelon Rind Curry is a unique and delicious dish made from the often discarded part of the watermelon. The rind is cooked until tender and then simmered in a flavorful curry sauce. This curry is packed with spices and has a slightly sweet and tangy taste. Serve this curry with steamed rice or roti for a satisfying and flavorful meal.

3.5
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15minstotal
15m.total
Watermelon Rind Curry
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ingredients serve

Ingredients for Watermelon Rind Curry Recipe

  • 0.33 cup Watermelon Rind, Peeled And Cut Into Small Pieces
  • 0.33 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 0.17 Onion, Finely Chopped
  • 0.17 teaspoon Ginger Garlic Paste
  • 0.08 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Coriander Powder
  • 0.17 cup Coconut Milk
  • As required Salt To Taste
  • as per your need Fresh Coriander Leaves For Garnish
  • as needed Steamed Rice Or Roti For Serving

Directions: Watermelon Rind Curry Recipe

Cooking Directions

  • STEP 1.Peel the outer green skin of the watermelon rind and cut it into small pieces.
  • STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
  • STEP 3.Add chopped onions and saut茅 until they turn golden brown.
  • STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Mix well.
  • STEP 5.Add the watermelon rind pieces and cook until they become tender.
  • STEP 6.Add coconut milk and simmer for a few minutes.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Make sure to remove the green skin of the watermelon rind before cooking.
  • You can adjust the spice level by adding more or less red chili powder.
  • For a creamier curry, you can add a tablespoon of cashew paste or coconut cream.

Storage and Serving

  • Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the curry hot with steamed rice or roti.
Nutrition
value
103
calories per serving
5 g Fat3 g Protein11 g Carbs3 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    3g
  • Carbs
    11g
  • Fiber
    3g

MacroNutrients

  • Carbs
    11g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    1mg
  • Vitamin A
    693mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    56mg
  • Manganese
    < 1mg
  • Phosphorus
    62mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp