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Watermelon Rind Sabji using the green edible skin of watermelon is a Vegan, No onion No garlic North Indian Style sabji/sabzi or dry vegetable.

Watermelon Rind Sabji (Using the green peel)

Watermelon Rind Sabji using the green edible skin of watermelon is a Vegan, No onion No garlic North Indian Style sabji/sabzi or dry vegetable.
4.8 from 5 votes
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Course: Main Course
Cuisine: Indian
Keyword: Watermelon
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Author: Renu Agrawal-Dongre

Equipment

  • Pressure Cooker / Pot

Ingredients

  • 2 Cups of Green Watermelon Rind cut into small pieces (Approximately - 230 grams)
  • ½ teaspoon Asafoetida - Hing (For Gluten Free see notes)
  • 1 teaspoon Cumin Seeds
  • ¼ teaspoon turmeric
  • 1 teaspoon Coriander powder
  • ½ teaspoon Garam Masala Powder
  • 2-3 green chillies finely chopped
  • ¼ inch ginger finely chopped
  • 1 teaspoon oil of choice
  • Salt to taste

Instructions

  • Wash and clean the watermelon rind.
  • 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.
    The peels pressure cooked
  • 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.
    The squeezed peels
  • In a pan add 1 teaspoon oil
  • Once hot, add asafoetida and cumin seeds.
    Oil, asafoteida and cumin seeds added in pan
  • Let the cumin seeds crackle.
  • Once done add the watermelon rind, green chilly, remaining masala and salt.
    The spices, turmeric, green chillies, corainder, garam masala and salt added
  • Cover and cook this for 8-10 minutes until the masala is well incorporated, stirring in between.
    Mixing of the veggie
  • The sabji should be done in about 10 minutes , or until the masala is cooked properly and there is no moisture left.

Video

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
 
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