Watermelon rind curry
Yum
Sometimes its fun to try something different from usual, i always throw away the watermelon rind after eating the sweet red fruit part. I wondered the rind looks like that of a squash or gourd. So tried this curry and to my surprise this curry was amazingly good and delcious, perfect as a side dish on a steamed rice. I did feef this curry for my toddler, she enjoyed them.
Watermelon rind - 1 cup chopped
channa dhal (bengal gram) - 3 tablespoon
garlic - 1 pod
tomatoes - half chopped
For tempering
mutard seeds - 1 teaspoon
urad dhal - 1 teaspoon
curry leaves few (optional)
red chili flakes - half teaspoon (optional)
oil - 1 tablespoon
to grind
coconut grated - 2 tablespoon
cumin seeds - 1 teaspoon
green chili - 1
Peel the outer green skin from the rind, we only need the white part for this curry. This curry is even easier if you use a pressure cooker. So just chop the rind into a small sized cubes, add about 3 tablespoon of chana dhal, which can be soaked for half an hour before cooking if you have time. Add the chana dhal and the rind together with one garlic pod and half tomatoes, pour about half cup of water and pressure cook for about 4 to 5 whistles on medium high.
If you are using a cooking pot add the melon rind, tomato, garlic pod with some water, do not add too much water, just enough to boil. Close the lid and cook till the rind becomes soft. Once its done, add the cooked and mashed chana dhal to this. mix well, add the required amount of salt. To this add grinded coconut mixture as mentioned, combine well, make sure the curry becomes thick, switch off the stove. Now for tempering in a small pan, pour oil, once hot add the mustard seeds, after it splutters, add the urad dhal, chili flakes, curry leaves and pour the tadka to the curry and mix. The curry takes like that of a snake gourd curry, so delcious , goes well with anything. Next time when you buy a watermelon, do not throw away the rind, make a curry or treat them like a veggie.
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Watermelon rind - 1 cup chopped
channa dhal (bengal gram) - 3 tablespoon
garlic - 1 pod
tomatoes - half chopped
For tempering
mutard seeds - 1 teaspoon
urad dhal - 1 teaspoon
curry leaves few (optional)
red chili flakes - half teaspoon (optional)
oil - 1 tablespoon
to grind
coconut grated - 2 tablespoon
cumin seeds - 1 teaspoon
green chili - 1
Peel the outer green skin from the rind, we only need the white part for this curry. This curry is even easier if you use a pressure cooker. So just chop the rind into a small sized cubes, add about 3 tablespoon of chana dhal, which can be soaked for half an hour before cooking if you have time. Add the chana dhal and the rind together with one garlic pod and half tomatoes, pour about half cup of water and pressure cook for about 4 to 5 whistles on medium high.
If you are using a cooking pot add the melon rind, tomato, garlic pod with some water, do not add too much water, just enough to boil. Close the lid and cook till the rind becomes soft. Once its done, add the cooked and mashed chana dhal to this. mix well, add the required amount of salt. To this add grinded coconut mixture as mentioned, combine well, make sure the curry becomes thick, switch off the stove. Now for tempering in a small pan, pour oil, once hot add the mustard seeds, after it splutters, add the urad dhal, chili flakes, curry leaves and pour the tadka to the curry and mix. The curry takes like that of a snake gourd curry, so delcious , goes well with anything. Next time when you buy a watermelon, do not throw away the rind, make a curry or treat them like a veggie.
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