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Watermelon rind curry


  • 2 cups watermelon rind, green skin peeled and discarded, rest thinly sliced
  • 1 cup coconut milk
  • 1 cup water (if needed)
  • 2 tablespoons oil
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon green chillies, chopped
  • 1/2 teaspoon ground turmeric powder or fresh chopped, if available
  • 1 teaspoon ginger, finely chopped
  • 1/2 teaspoon salt to taste

For garnish:

  • Lime wedges and crushed roasted peanuts


  1. Place a medium sized pan on the stove and turn heat to medium. Add oil and mustard seeds. After the seeds are done sputtering, add ginger and turmeric. Toss and saute. Cook for a couple of minutes till the ginger and turmeric brown, gently.
  2. Add the watermelon rind and toss in the spice mixture for a minute or so. Add coconut milk and salt and let it all simmer together for 20 minutes. If you’re eating this as a soup add a little bit of water part way through. Serve on its own with lime and peanuts on top or with whole grains alongside.

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