570gmsWatermelon rindApproximately the skin of one medium sized watermelon
15gmsGinger
2tablespoonPanchphoran
½teaspoonTurmeric powder
1teaspoonKala namak
1tablespoonMustard oil
½teaspoonRed Chilli powderoptional
1teaspoonAsafoetida
Fresh coriander for garnishoptional
Instructions
Peel the green outer skin of the watermelon and discard. Cut the light green inner flesh into bite size pieces.
Peel and julienne the ginger.
Heat the mustard oil in a pan over medium heat and add the panchphoran. Once it starts to sizzle, add the asafoetida. This process is called blooming the spices and takes no longer than 30 seconds.
Once the asafoetida starts to sizzle, add the julienned ginger immediately, followed by the watermelon rind slices.
Add the kala namak and turmeric powder and mix.
Add a dash of water and cover and cook over medium heat for about 15 minutes.
Adding chilli powder is optional. If you wish to, add it after 10 minutes and continue to cook for the remaining 5 minutes.
When cooked, the watermelon rind will be soft and tender, but still a bit crunchy.
Garnish with coriander sprigs (optional) and serve hot with flat bread.
Keyword glutenfee, Indian food, panchphoran, Sabzi, vegan, Watermelon rind, zerowaste cooking