You cut open a red juicy watermelon, scoop out its sweet flesh and then discard its thick pinkish-white rind into the bin. Consider the wastage that happens here. You pay for the rind as well when you buy it and the white leftovers of the fruit are as nutritious and tasty as the red fruit itself. So how about using the rind in making a lip-smacking curry with yoghurt and coconuts?
Take a look at this spicy delight curated by Sous Chef Sherin from Kochi Marriott Hotel:
150 gms watermelon skin
20 gms ginger
25 gms slit green chillies
10 gms curry leaves
5 gms turmeric powder
100 gms grated coconut
3 gms cumin
100 gms curd
20 ml coconut oil
1 gms mustard seeds
1 gms fenugreek powder
2 gms whole red chillies
10 gms red chilli powder
10 gms salt
5 gms sugar
- Wash and dice the watermelon skin into bite-sized pieces
- Boil the watermelon skin with green chillies, ginger, curry leaves and turmeric till it turns tender.
- Mix grated coconut and cumin with a little water to form a paste.
- Add coconut paste to the cooked melon skin and simmer for a few minutes.
- Blend in yoghurt along with salt. Reduce the flame and stir for 10 minutes.
- Temper with mustard seeds, red chillies and fenugreek powder.
- Garnish with fried red chillies and curry leaves.
Serve with boiled red rice and poppodams!