Mamta's Kitchen

Watermelon White Skin Bhaji/Sabji

Tarbooz Ke Safaed Chilkae Ki Sabji

Mamta Gupta


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.

Serves 2-4


  • 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


  1. 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.

  2. Heat oil in a wok. Add panch-pooran. When the seeds begin to crackle, add broken red chilli.

  3. Add chopped watermelon skins, salt and spices. Stir to mix.

  4. 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.

  5. Adjust seasoning.

  6. Serve hot with freshly made Chapatties

  7. Plain Paratha or as part of an Indian meal.

Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to