Watermelon Rind Sabzi | তরমুজের খোসার তরকারি | Watermelon Rind Curry | Tarbooz Ke Chhilke ki Sabzi
With the summer season is in full swing, this is the time we get the juicy watermelons. We generally eat the red juicy part and throw away the white part. But this white part of the watermelon is also edible and contain rich source of fibres and many vital nutrients. Watermelon rind is a great source of Vitamin C, Potassium and Vitamin B6.
The green part is not edible and should be peeled off. Also remove the juicy red part to make sure curry should not be so sweet.
Ingredients (Serves: 2)
Watermelon Rind – 1 Bowl (250 ml)
Potato cut into cubes – 1 medium
Ginger Paste – 1 Tsp
Turmeric Powder – ½ Tsp
Cumin Powder – ½ Tsp
Kashmiri Red Chilli Powder – ½ Tsp
Coriander Powder – 1 Tsp
Chopped Green Chilli – 2 to 3 Nos.
Cumin Seeds – ½ Tsp
Whole Garam Masala ( Cloves – 2, Cardamom – 2, Cinnamon – ½ inch)
Dry Red chilli – 1
Bayleaf - 1
Asafoetida – ¼ Tsp
Coriander Leaves – 1 Tbsp
Oil – 2 Tbsp
Sugar – 1 Tsp
Salt as per taste
Method
1. Peel off the green part of the watermelon. Remove the red part and cut the white part into small cube.
2. Cut the potato into cubes
3. In a bowl add ginger paste, turmeric powder, cumin powder, coriander powder and kashmiri red chilli powder. Add water to make it a paste. Keep aside.
4. In a pan heal 2 Tbsp of oil; add ½ Tsp cumin seed, 1 dry red chilli, bayleaf, whole garam masala and ¼ Tsp asafetida and fry for 1 minute.
5. Add the potatoes, chopped green chilli and fry for 3-4 minutes till it become golden colour.
6. Add the watermelon rind and fry for 2-3 minutes.
7. Add salt as per taste.
8. Now add the masala paste and mix well. Cook for 3-4 minutes by adding little water so that masala does not get burnt.
9. Add 1 Tsp sugar.
10. Add ½ cup of water. Cover and cook for 5-6 minutes or till the potatoes and rind are done.
11. Add 1 Tbsp coriander leaves and mix.
12. Switch off the flame and serve with rice/Roti/Paratha.
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