Just a warning. Things are about to get awkward. Ok, maybe not that awkward…
We all know that watermelon is nature’s candy, right? Welllll, research shows it might also be nature’s viagra. Watermelon is rich in citrulline, an amino acid that relaxes and dilates blood vessels. It has also been shown to reduce muscle soreness in athletes and might even help fight free radicals.
The rind of watermelon just so happens to contain more of this amino acid than the juicy red flesh we’re used to eating. So, watermelon rind = good for you = don’t waste the rinds, folks.
That leads me to today’s recipe… Watermelon Rind Curry.
This Indian curry is also known as tarbooz ke chilke ki sabji (pronounced: tar-booze kay chill-kay for those of us with a strong American accent – aka, me) and is considered a specialty dish from the state of Rajasthan in India.
Watermelon rind has a crisp texture, almost like cucumber, and holds up well to heat – which makes it great for cooking. I think of the rind more as a vegetable than as a fruit. The rind, like cauliflower, also tends to soak up flavor really well. You do have to be careful with the spices you use because the melon will soak it right up. You can leave out the Serrano pepper and Kashmiri chili powder in the recipe below and you’ll still have a really flavorful dish.
This recipe is good for you and good for the environment. You can use almost every bit of watermelon – you’ll only need to discard the thin tough green peel. Sustainability for the win!
This curry is economical. I mean, you’re making food out of something that’s usually trash. Can’t get cheaper than free, right?
It’s also tasty. If you have a large watermelon, then you can easily double or triple this recipe. Or, you can make my sweet and spicy Watermelon Rind Chutney.
Have any ideas on how to use leftover watermelon rinds? Share them with us. 🙂
- 4 cups watermelon rind tough green skin removed and cut into ½ inch pieces
- 2 tablespoons ghee
- ½ teaspoon cumin seeds
- 5 cloves garlic minced
- 1 inch ginger minced
- ½ serrano pepper seeds removed, minced
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- ½ teaspoon amchur dried green mango powder
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
- ¼ cup water
- ¼ teaspoon garam masala
- Melt ghee in a pan on medium heat.
- Add cumin seeds. Once they begin to splutter, add the ginger, garlic and serrano pepper.
- After a minute, add the paprika, coriander powder, amchur, paprika, turmeric, and salt.
- Add the watermelon rind and water and mix well.
- Cover and cook for 10-12 minutes, stirring at the halfway mark.
- Once the rind is soft and most of the water is absorbed, remove the lid and add the garam masala.
- Mix well and cook for another couple minutes.
- Remove from heat and serve.
Disclaimer: I’m not a scientist or a doctor, so I can’t give you any expert health or medical advice. I’m just a paleo food blogger who likes to eat. The information on my blog should not be construed as professional medical advice. You assume full responsibility for how you choose to use this information. If you have any health concerns, contact your physician or another health care professional.