The No-Waste Kitchen Cookbook by Arina Suchde

Author:Arina Suchde
Language: eng
Format: epub
Tags: null
Publisher: HarperCollins India
Published: 2023-12-15T00:00:00+00:00

The leftover brine can be used in many recipes and makes a good substitute for vinegar.

This pickle can be served with sandwiches, burgers, salads, dal chawal, khichdi or roti subzi as an accompaniment.

33. Watermelon Rind Subzi

The green peel can be left on for this recipe as it will soften upon cooking. This is a basic, quick version and the rind can be cooked in different ways just like you would any other vegetable, on its own or in combination with other vegetables.

Ingredients

1 cup watermelon rind, cut into ¼-inch pieces

1 tsp oil

½ tsp mustard seeds

A pinch of hing

1 tsp turmeric powder

1–2 tsp chilli powder (adjust based on heat preference)

2 tsp coriander powder

½ tsp amchur powder

Salt to taste

Coriander leaves, chopped, for garnish

Method

Heat oil in a wok or frying pan and add mustard seeds. Once they sputter, add hing and watermelon rind. Add salt, turmeric, coriander powder and red chilli powder and mix well.

Cook on a high flame for 2–3 minutes; lower the flame and cook until soft, stirring at regular intervals to prevent burning and sticking.

Add amchur powder at the end, mix well and garnish with coriander leaves.

Serve with roti or rice, and dal or curry.

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