Watermelon Rind Vegetable

A vegetable entree made from watermelon rind? Do you get it? Neither did I when my mother-in-law first mentioned it to me. This dish is very common in the Indian state of Rajasthan. My mother-in-law then taught me how to make it and it works well! This sweet and spicy vegetable is proof that watermelon rind may be used to make a tasty dish. So, friends, don’t waste the rinds! This recipe is good for the environment and even better for you. From rind you may also make chutney, pickles, rind preserves and watermelon rind candy. Try this vegetable recipe as a start to this novel option!

Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
Servings: 4

Ingredients:

• 4 cups watermelon rind (remove the green skin and cut into 1/2 inch pieces - see Image 1 below)
• 2 tablespoons ghee
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• Pinch of hing/ asafotida 
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• 1/4 teaspoon jeera powder
• 1/2 teaspoon amchur/ dry mango powder
• 1/4 teaspoon sugar (optional)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon Garam masala (optional)
• Salt, to taste
• 1 tablespoon chopped green coriander leaves for garnish

Directions:

1.  Melt ghee on a pan at medium heat.
2.  Add cumin seeds and mustard seeds. Once they crackle, add a pinch of hing.
3.  Add pieces of watermelon rinds, salt and mix well. By adding salt now, it will release water from the rind. Cover and cook for five minutes on medium-low heat. Remove the lid.
4.  Add turmeric powder, red chili powder, coriander powder, jeera powder, amchur powder  and sugar (optional, depending on your personal taste). Mix well.
5.  Cover and cook for another five minutes. Once the rind is soft, add garam masala (optional).
6.  Mix well and cook for two minutes. Remove from heat.
7.  Garnish with coriander leaves and serve hot with roti or rice. Enjoy!

Image 1: Watermelon Rind

Image 2: Complete