Sweet and Tangy Watermelon Rind

Name: Sweet and Tangy Watermelon Rind
Total time: 900 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2 cups chopped rinds; 2 tsp tamarind paste; 1/2cup (or more) melted jaggery; 1 Tbsp melted ghee; 1 pinch hing; 1/2 tsp panch phutan (masala); 1 dry red chilli; 3-5 curry leaves; 1/2 tsp dry ginger powder; 1/2 tsp turmeric powder; as per taste Salt; 1 cup water; 1 tsp corn flour; 1/2 tsp roasted cumin and chilli powder

Dr.Madhumita Mishra @FoodTalking

Odisha

#leftover

In summer we intake plenty of watermelon juice, a sweet and delicious fruit. We, usually discard the white rind part considering as a waste. The rind part also rich in vitamin C and full of dietary fibres that help to clean bowl. Intake rind in form of food also help to develop bowl fullness and cuts our food intake. This help to reduce our body weight thus maintain of health.

I use watermelon white find in preparation sambar, curry or khatta.

Khatta /sweet and tangy watermelon rind is a delicious recipe you can make and enjoy 8-10 days keeping in refrigerator. This is my innovative recipe. To prepare this, one require only tamarind , jaggery as minimal main ingredients.

#leftover

I use watermelon white find in preparation sambar, curry or khatta.

Dr.Madhumita Mishra @FoodTalking

Odisha

#leftover

I use watermelon white find in preparation sambar, curry or khatta.

#leftover

I use watermelon white find in preparation sambar, curry or khatta.

Saved

Ingredients

15 mins

4-5 servings

2 cupschopped rinds
2 tsptamarind paste
1/2cup(or more) melted jaggery
1 Tbspmelted ghee
1 pinchhing
1/2 tsppanch phutan (masala)
1dry red chilli
3-5curry leaves
1/2 tspdry ginger powder
1/2 tspturmeric powder
as per tasteSalt
1 cupwater
1 tspcorn flour
1/2 tsproasted cumin and chilli powder

Saved

Steps

15 mins

1

Pressure cook chopped rind with turmeric and salt to one whistle. Allow to release pressure naturally.
2

In a pan heat ghee, add panch phutan and crackle them. Add dry chilli(broken), curry leaves and hing.
3

Saute for 15 seconds and add gur, ginger powder and tamarind paste. Cook on low heat for two minutes.
4

Mix boiled rind with water. Cover and cook for 2-3 minutes. Make slurry of cornflour and water. Add to pan and stir continuously, till the khatta thickens.
5

Switch off the flame, add roasted cumin and chilli powder. Mix well. Serve with steamed rice/roti as it tastes like sweet pickle.

Saved

Cooksnaps

Saved

Dr.Madhumita Mishra @FoodTalking

on May 08, 2021 10:04

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.