Watermelon Peel Curry — The Zero Waste Summer Hack You Didn’t Know Peel Curry

Ingredients

• 500 g Watermelon Rind (white and light‑green part only, peeled and cut into 1‑2 cm pieces)
• 2 tbsp Mustard Oil (prefer cold‑pressed, gives authentic pungent flavor)
• 1 tsp Cumin Seeds (whole seeds)
• 1 tsp Kalonji (Nigella Seeds) (also called black cumin)
• 1 tsp Mustard Seeds (yellow mustard seeds)
• 1 tsp Amchur (Dried Mango Powder) (adds tanginess)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Fennel Seeds (lightly crushed)
• to taste Salt

Instructions

1. Prepare the Rind

   Remove the outer green skin of the watermelon, keep only the thick white and light‑green layer, then cut it into 1‑2 cm bite‑size pieces.

   Time: PT10M

2. Heat Oil and Temper Spices

   Place the kadhai over medium heat, add mustard oil and let it heat until it starts to shimmer, then add cumin seeds, kalonji and mustard seeds. Stir until the seeds pop.

   Time: PT2M

   Temperature: Medium heat

3. Sauté the Rind

   Add the cut watermelon rind pieces to the hot oil and stir‑fry for about 2 minutes so they coat evenly with the tempered spices.

   Time: PT2M

   Temperature: Medium heat

4. Add Dry Masala

   Sprinkle amchur, red chili powder, fennel seeds and salt over the rind. Mix quickly so the spices adhere.

   Time: PT1M

   Temperature: Medium heat

5. Cover and Cook Slowly

   Cover the kadhai with a lid, turn the heat to low and let the rind cook for about 15 minutes. The water inside the rind will steam out and combine with the spices to form a flavorful broth.

   Time: PT15M

   Temperature: Low heat

6. Finish and Reduce

   Remove the lid, raise the heat to medium and cook for another 2 minutes, stirring, until any excess liquid evaporates and the rind becomes glossy and slightly crisp.

   Time: PT2M

   Temperature: Medium heat

7. Serve

   Transfer the hot watermelon rind vegetable to a serving bowl and enjoy as a side with roti, paratha or steamed rice.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

15 g

Fat

4 g

Fiber

2 g