Watermelon White Skin Bhaji/Sabji
Tarbooz Ke Safaed Chilkae Ki Sabji
When most people cut a melon, they discard the entire white and green part of its skin. Both are edible when properly cooked and quite nutritous. Here I am giving a simple, everyday sabji recipe for it, but you can cook it in any style you like.
Also see Watermelon Skin Pickle Style Bhaji/Sabji.
2 cups white, inner watermelon skin
2 tbsp. cooking oil of choice
1 tsp. Panch Pooran
1 red chilli, broken up. Adjust to taste.
1/2 tsp. turmeric powder
1 tsp. coriander seed powder
Salt to taste
1/2 tsp. chilli flakes or powder, adjust to taste
Juice of 1/2 a lemon
Remove the tougher green skin off the melon skin, saving the inner, fleshy, whit-pink parts. Chop it up into 2-3 cm. pieces. Keep aside.
Heat oil in a wok. Add panch-pooran. When the seeds begin to crackle, add broken red chilli.
Add chopped watermelon skins, salt and spices. Stir to mix.
Cover and cook on low heat until tender. It should become soft/tender. This takes about 20-30 minutes of slow cooking. It releases a lot of water. It is your choice whether you want to keep it like this or raise the heat and let the water evaporate.
Serve hot with freshly made Chapatties
Plain Paratha or as part of an Indian meal.