Watermelon
scientific name is CITRULLUS LANATUS
- Huge quantity of water are best for staying hydrated, preventing fatigue & headache.
- Content of lycopene and citrulline helps to lower blood pressure and reduce the risk of heart diseases.
- Fiber and water content regulates bowel movement and prevent constipation.
- Content of Vitamin A & C promotes healthy skin & hair.
Ingredients
| Watermelon: 1 | Potatoes: 4 (medium size) | Chole: 1 cup |
| Ginger Paste: 1 Tbsp | Red Chilli Powder: 1 tsp | Kashmiri Chilli Powder: 1 tsp |
| Salt: 1 Tbsp (marination) + 1 tsp (cooking) [according to taste] | Turmeric Powder: ¼ tsp | Brown Sugar: 1 tsp |
| Cow Ghee: 2 Tbsp | Dried Red Chillies: 2 | Bay Leaves: 4 |
| Green Chillies: 4 | Panch Phoron: 1 tsp | Fennel Seeds: 1 tsp |
| Black Peeper: 8 | Garam Masala (Green Cardamom + Cinnamon): 1 tsp | Vegetable Oil: 3 Tbsp |
| Warm Water: 3 cup | Rice Flour: ½ tsp | Cloves: 2 |
Mixed Paste
| Onions: 2 (medium size) | Garlic Cloves: 12 |
| Green Chillies: 4 | Cumin Powder: 1 Tbsp |
| Green Cardamom: 4 | Cinnamon Sticks: 2 (1″ each) |
| Salt: little bit | Oil: little amount |
Procedure
Step 1: Peel the hard skin of the green portion of watermelon. Also peel off the outermost green skin. Cut the rind pieces into small sizes. Marinate the pieces with salt and let it rest for 10 minutes.
Step 2: Rub the watermelon rind pieces with salt. Keep in strainer for 5 minutes to drain out the remaining water.
Chole Boiling
Step 1: Keep chole in water for 6 to 7 hours.
Step 2: Keep some used-lime in a pressure-cooker. Insert chole (dipped in water) in the pressure-cooker.
Step 3: Start boiling at high flame.
Step 4: After first whistle, boil it at low flame for 8 minutes.
Step 5: Turn off the flame.
Potato Fry
Step 1: Cut the potatoes and wash them.
Step 2: Place the wok on medium flame. When the wok is hot enough, add 3 Tbsp vegetable oil.
Step 3: Add the potato pieces and cover with lid for 2 minutes. After 2 minutes, sprinkle little bit of salt & turmeric powder.
Step 4: Turn the flame low & cover with lid.
Step 5: When the potato pieces turn into light brown colour, keep the fried potatoes on a separate plate.
Cooking
Step 1: Add panch phoron, fennel seeds, dried red chillies, bay leaves & black peeper in the same oil, in medium flame.
Step 2: When aroma starts to come, add ginger paste & mixed paste. Stir them thoroughly for 1 minute.
Step 3: Turn the gas in low flame and cover with lid for 2 minutes. Saute the masala till the oil comes out.
Step 4: Add the watermelon rind pieces and mix them with the fried masala in medium flame. Cover with lid.
Step 5: After every 5 minutes, open the lid and stir the mixture. When the watermelon rind pieces become soft and colour change, add boiled chole & saute.
Step 6: Add fried potatoes and saute smoothly.
Step 7: Add red chilli powder & Kashmiri Red Chilli Powder and stir thoroughly.
Step 8: When aroma starts to come, add 3 cup warm water & ¼ tsp salt. Mix smoothly.
Step 9: When gravy starts to boil, turn the gas flame low for 5 minutes.
Step 10: Add brown sugar & rice flour. Mix thoroughly.
Step 11: Add garam masala powder & ghee. Mix properly in low flame.
Step 12: Add slightly slitted green chillies. Add salt (according to taste) if required.
Step 13: Cover with lid and rest for 5 minutes.
Step 14: Watermelond Rind Curry ready.
Tips
- In Step 2 of the first part of the Procedure, adding of salt and rubbing the watermelon rind pieces with salt helps in removing sourness from the watermelon rind.
- In Step 2 of Chole Boiling, used-lime is used in pressure-cooker to avoid water stains in pressure-cooker.
- In Step 2 & 3 of Cooking, the wok is covered with lid to avoid oil spilling.