Indian Curry Watermelon Rinds

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Thank you, Chetna!

Thank you, Chetna Macwan, TV Host, chef, and founder of Spice Culture Cooking, for sharing this recipe with me! Chetna and I made this recipe, LIVE together. You can watch the vide on Instagram or YouTube


  • 2 cups of watermelon rind cut into small ½ inch chunks. (skin on)
  • 2 medium tomatoes diced small.
  • 1 onion diced small.
  • 1.5 Tbsp. of garlic paste.
  • ½ tsp. of carom seeds
  • 1.5 Tbsp. of dark brown sugar
  • 1/2 tsp of Turmeric
  • 1.5 Tbsp. of Ground Cumin seed (powder is fine too)
  • 1/2 tsp of red chili powder (add more if you want spicier)
  • 2 tsp of salt (add more if desired)
  • 1/4 cup chopped fresh parsley or coriander
  • 1/4 cup of oil
  • 1 cup water
  • Glass jars for storing


  • In a medium-sized pot and on medium heat, add your oil and when hot, add the carom seeds and allow to fry in pot for about 1-2 minutes till a little dark in color, but do not allow to scald. (This step allows the oil to get flavored)
  • Once carom seeds are darker in color, add the tomatoes, onions, garlic, ground cumin, turmeric, salt, red chili powder and brown sugar and mix well, allowing it to cook for about 2-3 minutes to fully incorporate. (The large chunks of tomato should start to cook down. If not, feel free to smash a bit.)
  • Once the masala is cooked, add in watermelon rind pieces, and mix everything together well. Decrease heat to lower setting, add 1 cup water and cover. Allow to cook for about 15 minutes, or until the watermelon pieces have softened.
  • Once cooked, increase heat, and allow to cook another 5 minutes without cover on pot. This will let some of the excess to water burn off and allow the brown sugar in the curry to caramelize a bit around the watermelon.
  • Add more salt and chili if desired. Sprinkle parsley/coriander on top before serving.

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