It’s time for me to post an awesome quick recipe using another Summer Fruit that is juicy and watery Watermelon. Essentially this is not a recipe that uses pulpy watermelon all in all, instead it uses only the rind part of it. You might have brought home a huge, heavy melon this summer to relish it’s sweet, pulpy flesh discarding the rind and skin. Have you ever thought that you can whip up some awesomely quick curries and snacks that incorporates all essentials of rind as well as skin. Certainly it’s possible. So never waste the watermelon rind and skin hence forth.
This weekend it was Watermelon day at home, meaning kids enjoyed eating sweet watermelon flesh whereas I put together watermelon rind saasmi which is a comforting, yogurt based curry to devour with rice. Watermelon has taken over my life this summer and inline with that my food magic turned the rind and peel to something delicious.
Watermelon rind saasmi needs you to grate the rind and cook it till soft which may take few minutes, I mean just few minutes. It is then to grind coconut with mustard seeds and green chillies in to fine puree which in turn gets combined with grated rind, salt plus yogurt. You are there => watermelon rind curry and a deep satisfaction of using something which usually finds it’s way to dustbin.