Tangy Watermelon

What makes this dish special

This recipe is a unique way to use the white portion of the watermelon skin that is often thrown away. It is a quick and easy dish to make, and it is also very tasty. The watermelon skin is rich in nutrients, including potassium and fiber. The dish is flavored with a variety of spices, including panchphoran, fennel seeds, and dry mango powder, which gives it a tangy and flavorful taste. The dish is best served hot with steamed rice or parathas.

Recipe

Ingredients: * White portion of the skin of watermelon: 1 cup (chopped finely) * Onion: 1 large (chopped finely) * Tomato: 1 large (chopped finely) * Garlic: 1 tsp (chopped finely) * Ginger: 1/4 tsp (grated) * Oil: 2 Tbsp * Water: 1 cup * Panchphoran: 1 tsp * Fennel seeds: half tsp * Salt: to taste * Red chili powder: to taste * Turmeric powder: half tsp * Coriander powder: half tsp * Dry mango powder: 1 - 1/2 tsp * Green chilies: 3 to 4 (slit) * Coriander: for garnishing (finely chopped)

Instructions: 1. In a kadhai, add the oil. Once hot, add the panchphoran, fennel seeds, garlic and ginger. 2. Once it splutters, add the onion. Saute till it turns pink. Add the tomatoes. Cook for 3 to 4 minutes, till it turns mushy. Add the dry spices, except mango powder. Mix well. 3. Add the watermelon skin. Mix and saute for a minute. Now add the water. Stir well. Put a lid and turn flame to minimum. 4. After 15 minutes, open the lid, take a masher and mash it well. 5. Now add the slit green chilies and mango powder. Mix well. Saute to adjust consistency. 6. Serve hot, garnished with coriander.

Cooking Tips: * If you don't like garlic, you can totally avoid it. * If you feel that your spices are burning, add a half teaspoon of water. * You can make this dish in a pressure cooker if you are in a hurry.

Architecture Tip