Watermelon Ki Sabzi
This sabzi is my ode to summer evenings and nani’s wisdom—using the overlooked part of watermelon to make something unexpectedly delicious.
Ingredients
- 1 Watermelon use the pale red/mushy part near the rind, chopped
- 1 tbsp Oil
- 1 tsp Hing (asafoetida)
- 1 tsp Mustard seeds
- 1 tsp Kalonji (nigella seeds)
- 1 tbsp Red Chilli Powder
- 1–2 Tomatoes chopped
- 1 tsp Coriander Powder
- 1 tsp Haldi (turmeric)
- 1 tsp Garam Masala
- Salt to taste
- A small piece of Ginger chopped
- 1–2 Green Chilies chopped (for garnish)
Instructions
- Slice your watermelon and enjoy the sweet red center as usual!
- Reserve the light red, mushy part near the rind—chop it finely. This is the star of the sabzi.
- Heat 1 tbsp oil in a pan on medium heat.
- Add hing and mustard seeds and let them splutter.
- Add kalonji and red chili powder
- Add the chopped tomatoes and give it a stir
- Cook until the tomatoes soften and the texture gets a bit mushy
- Now add coriander powder, haldi, garam masala and salt
- Add the chopped ginger
- Finally add the light red watermelon parts and let it cook down on medium-low heat but only for a little while so that it doesn't get less crunchy
- Turn off the heat and garnish with fresh chopped green chilies (optional but adds a lovely kick!).
Notes
✨ Serving Suggestion:
Serve hot with roti, paratha, or rice. This sabzi is light, tangy, and full of summer nostalgia. Trust me—it’ll surprise your guests and become a seasonal favorite.
Serve hot with roti, paratha, or rice. This sabzi is light, tangy, and full of summer nostalgia. Trust me—it’ll surprise your guests and become a seasonal favorite.