Watermelon White Skin Bhaji/Sabji
Tarbooz Ke Safaed Chilkae Ki Sabji
When most people cut a melon, they discard the entire white and green part of its skin. Both are edible when properly cooked and quite nutritous. Here I am giving a simple, everyday sabji recipe for it, but you can cook it in any style you like.
Also see Watermelon Skin Pickle Style Bhaji/Sabji.
Serves 2-4
Ingredients
- 2 cups white, inner watermelon skin
- 2 tbsp. cooking oil of choice
- 1 tsp. Panch Pooran
- 1 red chilli, broken up. Adjust to taste.
- 1/2 tsp. turmeric powder
- 1 tsp. coriander seed powder
- Salt to taste
- 1/2 tsp. chilli flakes or powder, adjust to taste
- Juice of 1/2 a lemon
Instructions
- Remove the tougher green skin off the melon skin, saving the inner, fleshy, whit-pink parts. Chop it up into 2-3 cm. pieces. Keep aside.
- Heat oil in a wok. Add panch-pooran. When the seeds begin to crackle, add broken red chilli.
- Add chopped watermelon skins, salt and spices. Stir to mix.
- Cover and cook on low heat until tender. It should become soft/tender. This takes about 20-30 minutes of slow cooking. It releases a lot of water. It is your choice whether you want to keep it like this or raise the heat and let the water evaporate.
- Adjust seasoning.
- Serve hot with freshly made Chapatties
- Plain Paratha or as part of an Indian meal.