Wash and clean the watermelon rind.
2 Cups of Green Watermelon Rind cut into small pieces
Using a sharp knife separate the green and white part of the rind.
Cut the green rind into small pieces. I prefer to cut lengthwise around 1 inch in length.
For 2 cups of water, add around 2 cups of water and pressure cook in a pressure cooker for 2-3 whistles until tender.
Water as required
If using an open pan, boil a pot with 4 cups of water. Add the watermelon rind to it and let it boil until tender.
Once done, let this cool completely. If you prefer you can do this step a day earlier and refrigerate the rind.
Now remove the rind and squeeze out extra water and keep the rind in a separate plate or a bowl.
In a pan add 1 teaspoon oil
1 teaspoon oil
Once hot, add asafoetida and cumin seeds.
½ teaspoon Asafoetida, 1 teaspoon Cumin Seeds
Let the cumin seeds crackle.
Add ginger and stir fry for a few seconds
¼ inch ginger finely chopped
Once done add the watermelon rind, green chilly, remaining masala and salt.
¼ teaspoon turmeric, ½ teaspoon Garam Masala Powder, 2-3 green chillies finely chopped, Salt to taste, 1 teaspoon Coriander powder
Cover and cook this for 8-10 minutes until the masala is well incorporated, stirring in between.
The sabji should be done in about 10 minutes , or until the masala is cooked properly and there is no moisture left.