While the red pulp of a watermelon is often used to create various desserts, the white part—typically discarded—can be transformed into a delicious savory dish. Begin by removing the green outer rind and cutting the white watermelon flesh into square pieces.

Prepare crushed garlic, ginger, and green chilies, and also keep finely chopped onions and tomatoes ready. Place a pan over medium heat and add some oil. Temper the oil with cumin seeds and asafoetida (hing).

Add the garlic, ginger, chilies, and onions, and sauté them. Once the onions turn pink, add the tomatoes. Mix well and cook thoroughly. Now, add the chopped white watermelon pieces. Add salt and turmeric to taste, pour in water as needed, cover the pan, and let it cook.

In a small bowl, combine yogurt, red chili powder, garam masala, and roasted coriander and cumin powders. Once the vegetable is fully cooked, add the yogurt-based spice mixture to the pan. Stir in lemon juice and jaggery. Mix everything together thoroughly.

Add Kasuri Methi (dried fenugreek leaves) and finely chopped fresh coriander, and cook for a little while longer. Turn off the heat.

Your delicious and nutritious vegetable dish is now ready. Serve this piping hot dish with roti, puri, or rice, and enjoy your meal!