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Watermelon Rind Curry

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Watermelon rinds make for a surprisingly substantial curry. Think potatoes but with a little bit of snappy texture. Since watermelon rinds are pretty bland naturally, they’re perfect for soaking up the delicious spiced gravy in this dish.

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Watermelon Rind Curry



Prep time


Cooking time




  • 1 lb watermelon rind, peeled and cut into small cubes

  • 2 tbsp coconut oil

  • ½ tsp cumin seeds

  • 2 dried chili peppers

  • 5 curry leaves

  • ½ onion, diced

  • 1 inch piece ginger, minced

  • 3 cloves garlic, minced

  • ½ tsp kashmiri chili powder

  • ½ tsp amchoor

  • ¼ teaspoon turmeric powder

  • ¼ teaspoon garam masala

  • ½ teaspoon salt

  • ¼ cup water


  • Heat oil in a large pot on medium heat. Add cumin seeds, chili peppers, and curry leaves. Fry for 30 seconds to a minute or until fragrant.
  • Add onion, ginger, and garlic and fry for another 1-2 minutes or until the onion is translucent.
  • Add the watermelon rinds, chili powder, turmeric, garam masala, and salt.
  • Add water and bring to a simmer. Adjust heat to medium- low, cover and let simmer for 10-15 minutes.
  • Serve with rice or bread

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