Watermelon Rind Curry

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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  • 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).