Instant Pot Watermelon Rind Curry is an easy and refreshing curry made using the white rind of watermelon. It is also known as Kalingar ki sabji or Tarbooz ke chilke ki sabji. A good way to use the rind and to help stop food waste.
Fruit and vegetable peels are rich in fiber, vitamins, and essential nutrients. Some peels are difficult to consume or hard to digest. However, most peels are edible and it is best to try eating our fruits and vegetables with the peels.
Another good reason to use them is to stop food waste. We have so much food at our disposal and we waste so much. Sadly we throw the best food or the food with the most nutrients. One such is this white watermelon rind.
Whole watermelons are edible. The green outer skin, the white part, the red flesh that is most commonly eaten, and the seeds. The rind of watermelon is loaded with healthy benefits and one can read more about it on the net.
Yes, I try to consume all whenever I can. I often make this Watermelon Rind Sabji, Using the green peel of the watermelon. It is a simple stir-fry without onion and garlic and is good as a side or served as a veggie for your thali or main meals.
The recipe is quite simple and I made it the way my mom makes it. It is without onion and garlic and has a thin consistency of gravy. One can add onion, garlic, and tomatoes to make it more chatpata. Consistency can be adjusted too as desired. I like it simple with a simple tadka of ginger and green chilies to flavor the watermelon.
If you are looking for more no-onion no-garlic recipes, check out the complete collection here.
I made this in Instant Pot to cut on the time as the rind at times takes time to cook. One can however make this in an open pot or stove-top pressure cooker. If you are looking for more easy Instant Pot recipes, check out the collection here.
Instant Pot Watermelon Rind Curry
Ingredients
- 3 cup Watermelon Rind White part
- 2 cup Water Just add ½-1 if you need thick consistency
- 1 teaspoon Oil
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Turmeric powder
- ¼ teaspoon red chili powder
- pinch asafotedia Optional
- 1 teaspoon Ginger chopped or grated
- 2-3 green chilies chopped
- Salt to taste
- ¼ cup Coriander leaves Fresh chopped
- lemon juice To add when serving
Instructions
Prep work
- Peel the watermelon and remove the green outer skin and the red flesh.3 cup Watermelon Rind
- Just keep the white part and cut that into small cubes.
- Rinse them in clean water and let them sit in a colander to remove all the excess water.
To make the curry
In Instant Pot
- Switch on the Instant Pot in saute mode for 10 or 15 minutes.
- Once hot add oil in the inner of the Instant Pot.1 teaspoon Oil
- Once the oil is hot, add cumin seeds and let it splutter.1 teaspoon Cumin Seeds
- Add asafoetida, green chili and ginger and saute for a few seconds.1 teaspoon Ginger, 2-3 green chilies, pinch asafotedia
- Now add turmeric powder, and red chili powder and mix.¼ teaspoon Turmeric powder, ¼ teaspoon red chili powder
- Add the chopped white watermelon rind pieces.
- Add water, salt, coriander and mix everything.2 cup Water, Salt, ¼ cup Coriander leaves
- Close the lid and cancel the saute mode.
- Switch on the Instant Pot in Pressure cooker mode for 15 minutes.
- Once the Instant Pot is switched off, let the pressure release naturally.
- Once the pin is dropped, open the lid.
- Check the consistency of the gravy and if the watermelon rind is done.
- Adjust the consistency as desired.
- Serve it with rice or roti.
In Stove-top Pressure cooker
- In the pot of the pressure cooker add oil.
- Once the oil is hot, add cumin seeds and let it splutter.
- Add green chili and ginger and saute for a few seconds.
- Now add turmeric powder, and red chili powder and mix.
- Add the chopped white watermelon rind pieces.
- Add water, salt, coriander and mix everything.
- Close the lid and pressure cook for 4-5 whistles.
- Once done switch off, and let the pressure release naturally.
- Check the consistency of the gravy and if the watermelon rind is done.
- Adjust the consistency as desired.
- Serve it with rice or roti.
In Open-pot
- In a heavy bottom pot add oil.
- Once the oil is hot, add cumin seeds and let it splutter.
- Add green chili and ginger and saute for a few seconds.
- Now add turmeric powder, and red chili powder and mix.
- Add the chopped white watermelon rind pieces.
- Add water, salt, coriander and mix everything.
- Cover and cook on medium for 15-20 minutes, stirring in between.
- Check if the watermelon rind is done by pressing in between your fingers.
- The pieces should break easily.
- If not done, cook for another 5-10 minutes.
- Once done, Switch off.
- Add a dash of lemon juice and serve it with rice or roti.lemon juice
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