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One of the most popular fruits of the summer season, watermelon is super versatile. From smoothies, soups, salads to even sabzi, watermelon can be used for countless amazing dishes. This dish is made using the green edible skin of watermelon and is a vegan recipe.
2 Cups of Watermelon Rind (small chopped pieces) ½ teaspoon Asafoetida 1 teaspoon Cumin Seeds ¼ teaspoon turmeric 1 teaspoon Coriander powder 1 teaspoon Garam Masala Powder 2-3 green chillies (finely chopped) ¼ inch ginger finely chopped 1 teaspoon oil Salt to taste Water as required
First wash and clean the watermelon rind. Using a sharp knife separate the green and white part of the rind. Cut the green rind into small pieces.
Add 3 cups of water and pressure cook the rind for 2-3 whistles until tender. Once done, let this cool completely.
Remove the rind and squeeze out extra water and keep the rind aside in a separate bowl.
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Now in a pan heat oil, add asafoetida and cumin seeds. Let them crackle and then add ginger. Stir fry for a few seconds.
Once done add the watermelon rind, green chilli and the other remaining spices and salt. Cover and cook this for 10-12 minutes, stirring in between. Serve hot.
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