Watermelon rind subji

Using watermelon rind in your cooking is not only economically smart, it also regulates blood pressure, is an anti inflammatory, fights free radicals, boosts immune system due to the presence of citrulline and provides Vitamin A, B6 and C. Now, with all these going for it, why do we throw out the rind? The possibilities of its use in Indian cooking is limitless. Because  of its crunchiness it adds a lovely textural contrast in a subji or koottu and its ability to absorb whatever flavours you add, results in a really tasty dish. Today, I am giving the recipe for a simple subji that goes very well with chapatis.

Watermelon rind – 1.5 cup
(peeled and cut into small cubes)
Tomatoes – 3 medium (cubed)
Onion – 1 medium (cubed)
Ginger grated – 1 tsp
Garlic cloves – 3 (minced)
Panch pooran spice – 1/2 tsp
(Mix of mustard seeds, kalonji, jeera, fenugreek and sonf)
Turmeric powder – 1/2 tsp
Chili powder – 1/2 tsp (to taste)
Garam masala  – 1/2 tsp
Chat masala – 1/2 tsp
Green coriander – 1 tbsp (chopped fine)
Kasuri methi – 1/2 tsp
Besan – 1 tsp
Salt – to taste
Oil – 1 tbsp

Heat the oil in a kadai and put the panch puran in it. As soon as the spices are done, add the chopped onion, garlic and ginger and fry till onion is translucent. Add the chopped tomatoes and allow to cover cooked for a few mins. Remove lid and add the turmeric powder, chilli powder and salt. Then add the chopped watermelon rind and  mix well. Add a cup of water and cook covered till the rind is cooked well.

It will retain its crunchy texture even after it is cooked. Now add the garam masala and chat masala and mix well. Make sure there is is still some water in the subji. Next, mix the besan with a little bit of water and add to the subji so that it bring it all together. Remove from stove and garnish with green coriander and Kasuri methi. Enjoy with hot chapatis. Serves 2.

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