It’s a tough time to manage the pantry. Start using food to the fullest. I plan to minimize kitchen waste and making a tasty dish out of every neglected food part. Let me share my first attempt.
I had a watermelon at home. Watermelon is a healthy fruit rich in micronutrients and antioxidants, helps to improve your general health. (1)
Usually, we consume the interior red-colored, sweet portion of the watermelon and discard the white part (the rind) of the fruit due to its less sweetness and bland taste. But this whiter part of the fruit also has a little sweetness; you may use this part to make your vegetarian recipes more tasteful. Let me tell you, even this rind has multiple health benefits. (2)
I have tried making a Bengali style mixed veg curry using this watermelon rind curry and it was very tasty. If you have watermelon at home, try this recipe.
Feel free to tweak the recipe as per your current pantry supply.
- The rind of a medium-size watermelon (the white part)
- One medium-size potato (don’t through the peel, save for another curry)
- Few pieces of sweet pumpkin (you may try adding other vegetables as per availability)
- Tomatoes (2-optional)
- Green peas (one handful- optional)
- Any cooking oil (10g)
- A pinch of panchphoron (a mix of equal proportion of methi, kalonji, jeera, saunf, radhuni)
- Salt (as required)
- Green chilies (3 or 4 according to your taste)
- Coriander leaves (optional)
- Remove the outer green part of the peel, take the white part, cut into small cubes.
- Cut other vegetables like potatoes, pumpkin, and tomatoes into small pieces.
- Heat mustard oil, add panchphoron and 1 red chili as phoron to the hot oil.
- Add potatoes, pumpkin, watermelon cubes and tomatoes gradually, and fry well.
- Add salt and turmeric powder and frozen green peas, cover with a lid. Cook for 10 minutes at low flame.
- Try to avoid adding water, the curry should be cooked in its water.
- Add green chilies and coriander leaves and switch of the gas.
- Now your curry is ready. Serve hot.