Ingredients:
3 Pounds Of Fresh Cubed Watermelon Rind
1 Cup Of Bottled Water
3 Tablespoons Of Auguri Garlic Flavored Canola Oil
1/2 Teaspoon Of Organic Ajwain Seeds
1/2 Teaspoon Of Morton & Bassett Cumin Seed
1/2 Teaspoon Of Kallonji Nigella Seeds
2 De Arbol Dried Red Chiles
4 Large Fresh Minced Garlic Cloves
1 Teaspoon Of Fine Ground Kosher Salt
1/4 Teaspoon Of Sylvia's Rainforest Ground Turmeric
2 Teaspoon Of Fresh Diced Cilantro
4 Cups Of Steamed Tilda Brand Basmati Rice
Information:
Serving Size 6
289 Calories Per Serving
3 Grams Of Fat
Preparation Instructions:
To begin this delicious Indian style recipe, you will first want to take out a sharp kitchen knife, and begin cubing your watermelon rind. Do make sure to trim off all of the outer green skin from the rind. Once you are done there, set the rind aside. Next take out a saucepan, add in the garlic flavored Canola oil, and then heat these contents over medium high heat. Once the oil has heated, add in the Ajwain seeds, cumin seeds, nigella seeds, and dried red chilies. You will want to cook these ingredients for two to three minutes, or until the contents are fragrant and lightly toasted. Next add in the minced garlic, and stir it into the mixture until it's well distributed and golden brown. Next add in the cubed watermelon rind, kosher salt, and ground turmeric. Stir these ingredients until the watermelon rind is golden and most of the liquid has absorbed into the rind and seasonings, which should take roughly seven minutes. Moving along, next you will want to pour one cup of water into the saucepan, cover the pan with a lid, and then reduce your heat to medium low. Let the curry simmer while stirring occasionally until the rind is tender and juicy. At this point once again raise the heat to medium high, bring the contents to a boil, and continue stirring for several minutes. Your curry is now done, so serve it hot. Garnish this dish with finely chopped cilantro, served with a side of boiled basmati rice.
