Watermelon Rind Stir Fry Recipe – Tarbooz Ke Chikle Ki Sabji – Indian Side Dish – Gluten Free

This delicious Indian style Watermelon Rind Stir Fry is a spicy, and flavorsome side dish that pairs well with every type of flatbread. It’s also great when served over jeera rice with some dal. Ready under 30 minutes.

It is mildly sweet, spicy, and tangy, soft and slightly crunchy at the same time. When you scoop this stir fry with roti, you get this amazing and perfectly balanced flavor and texture.

This traditional watermelon rind recipe can easily tick all the boxes for out-of-the-box-recipe-ideas using watermelon So next time when you buy a watermelon, then make certain that you save the rind to make this inventive dish.

When watermelon is in season, then this undeniably scrumptious stir fry becomes a staple at many North Indian homes.

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Serves: 4
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INGREDIENTS FOR WATERMELON RIND STIR FRY:

1 teaspoon cumin (jeera) seeds
3/4 teaspoon dried mango (amchoor) powder
1 teaspoon fennel (saunf) seeds
1 teaspoon mustard (rai) seeds
1.5 cups chopped onions / pyaaj
1.5 tablespoons chopped ginger and garlic
1/2 tablespoon red chili (lal mirch) powder, or to taste
1/2 teaspoon cumin (jeera) powder
1/2 teaspoon turmeric (haldi) powder
1/4 garam masala powder
1/4 teaspoon black pepper powder (kali mirch powder)
1.5 tablespoons gram flour / besan
2 teaspoons coriander (dhania) powder
2.5 cups watermelon rind (tarbuj ka chilka), chopped
3 tablespoons vegetable oil + 2 teaspoons
Pinch of asafoetida (hing)
Salt to taste

HOW TO MAKE WATERMELON RIND STIR FRY:

1. Heat 3 tablespoons oil in a pan over medium heat.
2. Add cumin seeds, fennel seeds, mustard seeds, and asafetida.
3. Sauté for a few seconds or until fragrant. Once the seeds start to splutter and sizzle, add chopped ginger & garlic and sauté them for 1 minute.
4. After that add chopped onions and sauté for 1 more minute.
5. Add watermelon rind and stir well.
6. Next, add salt, turmeric powder, and black pepper powder.
7. Stir well to combine, and cook covered, for 10 minutes over medium-low heat, or until rind pieces are softened.
8. Now add cumin powder, coriander powder, red chili powder, garam masala powder, and amchoor powder.
9. Mix everything well to combine and cook for 2-3 minutes over medium-low heat.
10. Now make some space in the center of the pan, and add 2 teaspoons oil and 2 tablespoons gram flour.
11. Mix well and cook for 3-6 minutes over medium-low heat or until the raw smell of gram flour is gone.
12. Serve hot with roti or paratha.

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