Most people are delighted when they cut open a watermelon and find a thin rind… more fruit! I am disappointed. The watery pink flesh of the watermelon doesn’t do anything for me. The rind, on the other hand, is my jam… actually, it’s my pickle. It’s also my curry. So the next time you slice up a watermelon, don’t throw away the rind!
Guessipe
- 6 cups watermelon rind (dark skin removed)
- 5 cloves garlic, minced
- 1 TBSP ginger, minced
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 cup plain Greek yogurt
- 3 TBSP peanut oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin
- 1 Thai chili
- 5 cloves garlic, thinly sliced
- 1 red onion, chopped
- 1 TBSP curry powder
- 2 tsp coriander
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp salt + more to taste
- 1/2 cup tomato sauce
Toss the watermelon rinds with the minced garlic, ginger, 1 tsp salt, turmeric, 1/2 tsp chili powder, and yogurt. Set aside.
Heat the peanut oil in a pot over medium-low heat. Add the mustard seeds and cumin and cook until it begins to crackle. Add the Thai chili and sliced garlic. Stir-fry for 30 seconds.
Add the onion, curry powder, coriander, garam masala, 1/2 tsp chili powder, and 1 tsp salt. Saute until the onion starts to turn translucent.
Stir in the tomato sauce and marinated watermelon rind. Increase the heat to medium, cover, and cook for 15 minutes, stirring occasionally.
Add more salt to taste. Serve over rice.
