Watermelon rind sabji
diabetic friendly, Indian, instant pot, One pot, Vegan, Vegetarian
1 Cutting board
1 measuring cups and spoons
1 frying pan
For the curry base
fresh ginger root
chopped or minced
salt to taste
red chilli powder
( I have used indian curry powder)
For main ingredient
keep skin intact if you prefer.
roasted and crushed
Wash and peel the watermelon rind ( if you prefer to keep the green part, leave it on)
Grate or finely chop this rind and set it aside.
Mince the garlic and ginger.
Chop the onions and tomatoes.
Into the frying pan , on medium heat, add the oil and the cumin seeds ( jeera).
Once they start sizzling add the asafoetida, curry leaves and let them fry.
Add the garlic, ginger and onions and saute it will.
Now add the tomatoes. Cover and cook for two minutes so the tomatoes will soften.
To this add the masala powders and salt.
Mix well and saute till the raw smells vanish and the tomatoes soften into a pulp.
Add the chopped watermelon rind and broccoli to this and mix well.
Sprinkle a bit of water, cover and cook for 5 minutes.
Mix the curry well and simmer till the watermelon rinds are fully cooked.
Now add the peanuts and coriander leaves.
Mix well and the curry is ready to serve.
The watermelon rind itself releases a lot of water. so just a sprinkle of water to get the cooking process started.
curry recipes, Indian vegetarian dinner, Watermelon recipes
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