Ingredients
- Skin of watermelon – Peel the Green layer and cut the skin into cubes.
- Oil 4 tbsp for frying
- Mustard Seeds 1tsp
- Dry red chillis 2
- Cumin / Jeera 1tsp
- Fennel Seeds 1 tsp
- Asafoetida ½ tsp
- Ginger Garlic Paste 2 tsp
- Green chilli 1 slit
- Onion finely chopped ½ cup
- Turmeric powder ½ tsp
- Red Chilli powder ¾ tsp
- Coriander powder 2 tsp
- Kasurimethi or Dry Fenugreek leaves -1tsp
- Dry Mango Powder (Amchur powder) 1tsp
- Chaat masala – ½ tsp
- Salt as per taste
- Finely Chopped coriander leaves for garnishing
Method
- Heat oil in a wok. Add mustard, jeera, dry red chilli, asafoetida and stir for a minute.
- Now add fennel seeds and finely chopped onion.
- Once the onion’s are cooked add the ginger garlic paste to it and give it a good stir.
- Include the turmeric powder, chilli powder, corriander powder and salt as required and mix well.
- Quickly add the peeled and diced watermelon skin slices, give it a good mix and cover and cook for 20 min.
- The watermelon skin should cook well and soft and needs to look translucent, like a cooked white pumpkin.
- Once cooked add the Kasuri methi, chopped corriander, Amchur and chaat masala powder and serve hot with Chapati.
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