Tarbooz Ki Sabji (Cooked Watermelon Rinds)
Chaheti (@rootedinspice) [1]
Notes
Use the whole watermelon including the green skin.
Ingredients
- 4 cups watermelon rinds with the green skin on
1/2 tablespoon extra virgin olive oil
1/2 teaspoon cumin seeds
1/4 to 1/2 teaspoon hing (asafoetida)
1/2 teaspoon coriander powder
1/8 teaspoon turmeric powder
1/2 teaspoon chili powder (+/- based on heat preference)
1 dried red chili (optional)
1 teaspoon amchur (dried mango powder) (can sub with fresh lemon juice)
Salt to taste
Chopped cilantro for garnish (optional)
Directions
- Start boiling water in a large sauté pan.
- Carefully cut the watermelon, and separate the rind from the "flesh."
- Then, cut the rinds into bite-size pieces.
- Add the rinds to the boiling water, return the water back to a boil, and cook the watermelon for 20 to 25 minutes or until the rinds are tender.
- Drain the rinds, set them aside, and dry the pan.
- Once the pan is completely dry, heat up the oil.
- Add cumin seeds to the pan, and wait for them to get hot. Then on low heat, add the hing, coriander, turmeric, chili powder, and dried chili. Toast the spices for 30 seconds.
- Add the rinds back to the pan, increase the heat, add salt, and sauté for 5 minutes or until the raw smell of the spices has gone away and the watermelons are well coated.
- Turn off the heat, add amchur, and mix well.
- Garnish with cilantro, and serve.
Information
- Category
- Snacks
- Yield
- 2-3 servings