Unleash the Magic of Cooking with Watermelon Rinds for Curry
Watermelon! Just the word brings forth visions of sunny days, picnics, and sweet, drippy smiles. But, have you ever considered what happens to the green rind that’s left over once the juicy crimson fruit is devoured? Most of us would just toss it into the bin without a second thought. But wait! That overlooked rind is actually a hidden treasure waiting to be transformed in your kitchen, especially into a delicious curry.
Yes, you heard it right! Watermelon rinds can be turned into a savory, aromatic curry that might just become your next favorite dish. This blog post will guide you through the simple yet magical process of using watermelon rinds for cooking curry. This not only helps in reducing food waste but also introduces a novel, nutritious, and delectable option to your culinary repertoire.
Why Watermelon Rind?
Before we dive into the curry-making process, let’s explore why watermelon rinds are worth your attention. Apart from reducing waste, watermelon rinds are packed with health benefits. They contain citrulline, an amino acid that can improve blood circulation and has potential antioxidant effects. Plus, integrating watermelon rinds into your diet adds fiber, helping in digestion.
Preparing the Watermelon Rind
To start, choose a watermelon that feels heavy for its size – this is often a good indicator of a juicy, ripe fruit. After savoring the sweet flesh, turn your attention to the rind. You’ll want to remove the outer green skin, as it’s tough and not pleasant to eat. What you’re aiming to use is the white part, which lies between the green skin and the red flesh. Once peeled, cut the rind into small, bite-sized pieces. This is what you’ll use for your curry.
Cooking with Watermelon Rind: The Curry
Ingredients:
– 2 cups of watermelon rinds, green skin removed, cut into bite-sized pieces
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 inch of ginger, grated
– 1 tomato, finely chopped
– 1 green chili, chopped (optional, for those who enjoy a bit of heat)
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– ½ teaspoon garam masala
– Salt to taste
– 2 tablespoons cooking oil
– Fresh cilantro for garnish
– Water as needed
Step 1: In a pan, heat the oil over medium flame. Add cumin seeds and let them sizzle for a few seconds.
Step 2: Add the chopped onions, garlic, and ginger to the pan. Sauté until the onions turn translucent.
Step 3: Stir in the chopped tomatoes and green chili, cooking until the tomatoes become mushy.
Step 4: Sprinkle in the turmeric, coriander powder, and a pinch of salt. Cook the spices for a minute until they release their aroma.
Step 5: It’s time to introduce the star of the show – the watermelon rind pieces. Toss them in the pan and mix everything well so the rinds are coated with the spices.
Step 6: Add enough water to cover the rinds and bring the mixture to a boil. Once boiling, reduce the heat, cover the pan, and let it simmer until the rinds are tender. This generally takes about 15-20 minutes.
Step 7: Once the rinds are soft and the curry has thickened to your liking, sprinkle garam masala over the curry and give it a final stir.
Step 8: Garnish with fresh, chopped cilantro before serving.
Serving Suggestions
Serve this unique watermelon rind curry alongside fluffy white rice or with your choice of bread. It’s a delightful, low-waste dish that’s bound to surprise your family and friends with its flavors and textures.
The Final Say
Cooking with watermelon rinds isn’t just an act of culinary creativity; it’s a step towards sustainable living and exploring untapped flavors in everyday ingredients. This simple, nutritious curry recipe is a great starting point for anyone looking to minimize food waste while expanding their cooking horizons. Next time you find yourself about to discard that watermelon rind, remember – a delicious curry could just be a cooking session away. Happy cooking and enjoy the journey of discovering the hidden potential in everyday ingredients!
