This basic side dish is one of the best, tastiest ways to repurpose watermelon rinds. It's quick to throw together, and perfect as part of a hurried weeknight dinner.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 1800S
Prep time: 600S
Cook time: 1200S
|1 pound watermelon rinds|
|1 dried Kashmiri chile|
|1 tablespoon ghee or grapeseed oil|
|1 teaspoon black mustard seeds|
|1 teaspoon cumin seeds|
|1/2 teaspoon asafoetida (hing) powder|
|1/2 teaspoon ground turmeric|
- Trim off any red flesh from 1 pound watermelon rinds, then cut the rinds into 1-inch pieces until you have 2 cups. Trim the stem end from 1 dried Kashmiri chile.
- Heat 1 tablespoon ghee or grapeseed oil in a medium or large nonstick frying pan over high heat. The pan is ready if you add 1 black mustard seed and it crackles at once. Reduce the heat to medium and add 1 teaspoon black mustard seeds, followed quickly by 1 teaspoon cumin seeds, 1/2 teaspoon asafoetida, 1/2 teaspoon ground turmeric, and the chile. The spices will sputter and spit hot oil, so be careful!
- In a few seconds, the spices will slightly darken in color. Add the watermelon rind, stir to coat in the spices, and spread into an even layer. Fry without flipping until the bottom is light golden brown, about 10 minutes. Flip the pieces and fry until the second side is golden-brown, 7 to 10 minutes more. Taste and season with kosher salt as needed. This is best eaten fresh plain or with a phulka or roti.
Saturated Fat 0.8 g, UnsaturatedFat 0.0 g, Carbohydrate 20.5 g, Sugar 15.4 g, ServingSize Serves 2, Protein 2.3 g, Fat 7.9 g, Calories 149 cal, Sodium 602.6 mg, Fiber 1.7 g, Cholesterol 0 mg