Watermelon Rind Curry

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

Rate This Recipe
3.5

Ingredients

  • 1 - large onion, cut fine
  • 2 - medium tomatoes, cut fine
  • 4 cups - white part of Watermelon (skinned and cut into 1/2 inch pieces and the fruit part removed)
  • 1/8 tsp - Turmeric powder
  • 1 tsp - Red Chilli powder (or according to taste)
  • 1/2 tsp - coriander powder
  • 1/2 tsp - cumin powder
  • 1/2 tsp - Jaggery powder (or sugar) (optional)
  • 2 tsp - oil
  • 3/4 tsp - Cumin seeds
  • 3 tsp - Tomato ketchup
  • 2 tbsp - dry roasted unsalted Peanuts (without skin)
  • 1 tbsp - Almonds
  • handful of Cilantro (coriander leaves, cut fine-optional)

How to Make Watermelon Rind Curry

  • Heat oil in a large heavy bottomed pan. When hot add cumin seeds to it . When the cumin seeds start to splutter and onions and saute until onions are transparent. Then add tomatoes and saute until tomatoes become soft and mushy.
  • Add turmeric powder, chilli powder, coriander powder and cumin powder and stir for a few seconds.
  • Add the cut white part of the melon, salt to taste, sugar (if using) and a little water (about 1/4 cup) and on medium heat let the melon cook.
  • In the meanwhile powder the roasted unsalted peanuts and almonds in a spice grinder and keep aside.
  • When the melon is cooked, add powdered peanuts + almond mixture and ketchup to it and let it simmer for a couple of minutes.
  • Garnish with cilantro and serve hot with rice or roti (Indian flat bread).