Thursday, March 7, 2013

Watermelon Koshimbir

What do you do with the peels of the watermelon once you have eaten the luscious red pulp? You throw it away, right? Don't. Next time, try doing this. Grate the green or white pulp of the watermelon and throw away only the dark green skin. Use it to make this yummy koshimbir as a delectable accompaniment to your roz ka khana.


  • 2 cups grated green pulp of watermelon
  • 1 tsp oil
  • 1/4th tsp mustard seeds
  • 1/8th tsp fenugreek (methi) seeds
  • 1/2 tsp red chilli powder
  • 1/4th tsp turmeric powder
  • 2 tbsp lemon juice
  • 2 tsp sugar
  • salt to taste
Mix all ingredients except oil, mustard and fenugreek seeds, in a bowl. Heat the oil in a kadhai and add fenugreek seeds. Once they change color, add the mustard seeds. You can even add a pinch of asafoetida (hing) if you like.

Mix the tempering into the watermelon mixture. 

Serve with chapatis or paranthas.

Happy Cooking!

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