Watermelon Rind Recipe – Authentic Indian Curry with Spices

Last Updated on 2 months by Neha Deshmukh

Watermelon Rind Recipe – Authentic Indian Curry with Spices

Hey everyone! I’m so excited to share this recipe with you – it’s one I stumbled upon a few years ago and it’s become a real summer favorite. Honestly, who knew watermelon rind could be this delicious? It’s a fantastic way to use every part of the fruit and create a truly unique and flavorful Indian curry. Let’s get cooking!

Why You’ll Love This Recipe

This watermelon rind curry is a bit of a hidden gem. It’s surprisingly flavorful, packed with warming spices, and a fantastic way to reduce food waste. It’s a little different, a little unexpected, and totally delicious. Plus, it’s a great conversation starter! You’ll be amazed at how well the watermelon rind absorbs all those lovely Indian flavors.

Ingredients

Here’s what you’ll need to make this amazing curry:

• 2 Tbsp oil
• 1 tsp cumin seeds
• ¼ tsp fenugreek seeds
• ⅛ tsp hing (asafoetida)
• 10 curry leaves
• ½ tsp turmeric powder
• ½ cup chopped onion
• ½ tsp grated ginger or ginger paste
• 4 cups watermelon rind, chopped
• Salt to taste
• 1 tsp garam masala
• ½ tsp red chili powder
• 1 whole green chili
• Cilantro, optional garnish
• 1 tsp lemon juice

Ingredient Notes

Let’s talk about a few key ingredients! Using watermelon rind might sound strange, but trust me – it works! You want to use the white part of the rind, discarding the tough green skin.

Hing, or asafoetida, is a bit of an unsung hero in Indian cooking. It has a pungent smell in its raw form, but when cooked, it adds a wonderful savory, umami flavor. It’s often used in lentil dishes and vegetable curries, especially those with onions. If you can’t find it, you can omit it, but it really does add a depth of flavor.

Spice levels are always a personal preference! I’ve gone with ½ tsp of red chili powder, which gives a nice warmth. But feel free to adjust it based on how much heat you like. Some regions in India use significantly more chili, while others prefer a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in the Instant Pot using the sauté mode. Once hot, add the cumin seeds and cook until they start to sizzle and become fragrant – about 30 seconds.
2. Now, add the fenugreek seeds, hing, curry leaves, and turmeric powder. Stir briefly, just until everything is nicely combined. This is where your kitchen will start to smell amazing!
3. Add the chopped onion and cook until it becomes translucent. Then, mix in the grated ginger and cook for another minute.
4. Time for the star of the show! Add the chopped watermelon rind and salt to the Instant Pot. Pressure cook on high for 20 minutes, followed by a quick release.
5. Return the Instant Pot to sauté mode. Add the garam masala, red chili powder, and whole green chili. Cook uncovered for about 4 minutes, stirring occasionally, until the curry thickens slightly.
6. Finally, garnish with fresh cilantro and a squeeze of lemon juice. Serve warm and enjoy!

Expert Tips

• Don’t skip the sautéing steps! Building those layers of flavor is key to a delicious curry.
• Make sure to chop the watermelon rind into bite-sized pieces for even cooking.
• If you don’t have an Instant Pot, you can make this in a regular pot on the stovetop. Just simmer for about 30-40 minutes, or until the watermelon rind is tender.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida doesn’t contain any hidden ingredients.
• Spice Level Adjustments: My family loves a bit of a kick, but if you prefer a milder curry, reduce the red chili powder to ¼ tsp or even omit it altogether. For extra heat, add another green chili or a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for a light summer meal during festivals! It’s a refreshing change from heavier dishes and a great way to showcase seasonal produce.

Serving Suggestions

This watermelon rind curry is fantastic served with:

• Steamed rice (basmati is my go-to!)
• Warm roti or naan bread
• A side of cooling raita (yogurt dip)
• A simple dal (lentil soup)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Is watermelon rind safe to eat?

Absolutely! Watermelon rind is perfectly safe to eat and is actually quite nutritious. It’s a good source of fiber and vitamins.

What part of the watermelon rind is used in this recipe?

You want to use the white part of the rind, just under the green skin. Be sure to remove the tough, green outer layer.

Can I use ginger paste instead of grated ginger?

Yes, absolutely! ½ tsp of ginger paste is a good substitute for ½ tsp of grated ginger.

What does hing (asafoetida) add to the flavor?

Hing adds a unique savory, umami flavor that’s hard to describe. It really enhances the overall depth of the curry.

How can I adjust the spice level of this curry?

You can easily adjust the spice level by adding more or less red chili powder, or by adding a whole green chili for extra heat.

Enjoy this unique and delicious curry! I hope you give it a try and let me know what you think. Happy cooking!