Watermelon Rind Sabzi (Watermelon rind curry) made out of the white part of its skin – a delicious one-pot recipe which is a little sweet, a little sour, and has a host of spices!

 

Watermelon Sabzi Instant Pot image

This watermelon rind sabzi/curry is my mom’s recipe and tastes so good that I wish I could share an actual bite with all of you. It has a tinge of sweet and sour too which brings a medley of flavors to it. It is made of watermelon rind or peels and tastes excellent with roti (Indian flatbread). 

Watermelon Sabzi Instant Pot image

What is Watermelon Rind?

The green and the white part make the watermelon peel or rind and hold a watermelon’s red core within. Although it doesn’t look appetizing, the rind is very edible and is rich in fiber.

I have had this watermelon rind sabzi with the green skin too, but I prefer to use just the white part. However, if you have a thin peel/rind on the watermelons, you may certainly use the entire peel, including the green skin. 

How to make Watermelon Rind Sabzi?

Step-by-Step Instructions

Serves:

2

 

Ready In:

20 minutes

 

Diet: 

Vegan,

Gluten-Free 

Ingredients

  •  1/2 mini watermelon peels: with green part removed—details below in the instructions.
    • Results in 2 Cups minced Watermelon Rind – the white part only (with little red is fine) 
  • 1 tbsp plant-based oil
  • 1/2-1 green chili 
  • 1/2 inch ginger, minced
  • 1/2-1 tsp salt, per taste
  • 1 tsp jaggery powder/brown sugar
  • 2 tsp lemon juice
  • 3-4 mint leaves for dressing (or cilantro/coriander leaves)
  • Spices
  • 1 tsp turmeric
    2 tsp coriander powder
    1/2 tsp amchur (optional)
    1 tsp Saunf or fennel seeds

Step 1

Remove the red and peel off the green parts from watermelon slices. We will use the white part of the watermelon rind or peels in this recipe. Please use freshly peeled rind so that it isn’t dehydrated and still has good amount of water. It is okay to let a little red part of the watermelon on. 

Step 2

Grind to mince the white part of rind using a blender. It should be watery in texture. If not, please add a little water (3-4 tbsp) during cooking.

Step 3 

Put the pot to Sauté – high mode. When displays “Hot,” add oil. If making in a pressure cooker on stove top, add oil when the pressure cooker turns hot.

Step 4

If using mustard oil, wait for the oil to get hot. Then, add turmeric powder, green chili, fennel seeds, and minced ginger. 

Step 5

Add minced/finely chopped rind to the pot. Give a quick stir.

Step 6

Add salt, and put the lid on, and “Seal” it.

Step 7

Put the pot in “High” Pressure mode for “5 minutes.” For cooking in a pressure cooker on a stovetop, one whistle works fine. 

Step 8

Once done, “quick release” the pressure. And, put the pot again to “Sauté mode” again.

Step 9

Add coriander powder, jaggery powder, and amchur powder. Give a quick stir.

Step 10

Let the pot be on Sauté until a little thicker gravy (a little water is okay) is obtained. Add lemon juice, garnish with chopped cilantro or chopped mint leaves and serve. 

Watch Recipe Video: Watermelon Rind Sabzi

Expected Questions for making Watermelon Rind Sabzi

1.Which spices are skippable?

To get the flavor of “khatta-meetha” one form of sourness must stay like lemon or amchur (dried mango powder). Here I have used both, but you may replace amchur. Fennel seeds are the next spice that one can skip at the cost of a little loss in flavor.

2. The curry turned out to be too watery.

I like the watermlelon rind sabzi to be a little watery. Usually, if you don’t remove the red part altogether, the texture is moist – and that is okay! Sauté for a little longer for desired consistency. 

3. Is it okay to use the green outer skin in the recipe?

You may use it too; I like just the white part with little red watermelon in this recipe.

4. Can I prepare the curry on a stovetop?

Yes! Just a little longer – 15-20 minutes for best flavor

5. Can I add lemon juice before pressure cooking?

I prefer adding it in the end to have that fresh sour taste.

5. Can I add white sugar?

Certainly so! I try to avoid it because of the refined nature, but one surely may.

★ Tried this recipe? Please give a rating by clicking the stars below, under the picture. ★
Watermelon Sabzi Instant Pot image
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5 from 5 votes

Watermelon Rind Sabzi (curry)

Watermelon Rind Sabzi (Watermelon rind curry) made out of the white part of its skin - a delicious one-pot recipe which is a little sweet, a little sour, and has a host of spices!
Course Main Course, Side Dish
Cuisine Indian
Keyword watermelon
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 129kcal

Equipment

  • Pressure Cooker Instant Pot

Ingredients

  • 2 cup ground watermelon rind From 1/2 mini watermelon peels
  • 1 tbsp plant-based oil Mustard oil, peanut oil, etc.
  • 1 green chili I use serrano pepper
  • 1/2 inch ginger
  • 1/2 tsp salt 1/2-1 tsp salt, per taste
  • 1 tsp Jaggery powder/brown sugar or white sugar
  • 2 tsp lemon juice
  • 3 chopped mint leaves for dressing

Spices

  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/2 tsp amchur powder or dried mango pwder
  • 1 tsp Saunf or fennel seeds

Instructions

  • Remove the red and peel off the green parts from watermelon slices. We will use the white part of the watermelon rind or peels in this recipe. 
  • Grind to mince the white part of rind using a blender. It is okay to chop the pieces finely too.
  • Put the pot to Sauté - high mode. When displays "Hot," add oil. If making in a pressure cooker on stove top, add oil when the pressure cooker turns hot.
  • If using mustard oil, wait for the oil to get hot. Then, add turmeric powder, green chili, fennel seeds, and minced ginger. 
  • Add minced/finely chopped rind to the pot. Give a quick stir.
  • Add salt, and put the lid on, and "Seal" it.
  • Put the pot in "High" Pressure mode for "5 minutes." For cooking in a pressure cooker on a stovetop, one whistle works fine. 
  • Once done, "quick release" the pressure. And, put the pot again to "Sauté mode" again.
  • Add coriander powder, jaggery powder, and amchur powder. Give a quick stir.
  • Let the pot be on Sauté until a little thicker gravy (a little water is okay) is obtained. Add lemon juice, garnish with chopped cilantro or chopped mint leaves and serve. 

Notes

Which spices are skippable? To get the flavor of "khatta-meetha" one form of sourness must stay like lemon or amchur. Here I have used both, but you may replace amchur. Fennel seeds are the next spice that one can skip at the cost of a little loss in flavor. 
The curry turned out to be too watery. Saute for a little longer for desired consistency. I like it al little watery. Usually, if you don't remove the red part altogether, the texture is moist - and that is okay!
Is it okay to use the green outer skin in the recipe? You may use it too; I like just the white part with little red watermelon in this recipe.
Can I prepare the curry on a stovetop? Yes! Just a little longer - 15-20 minutes for best flavor
Can I add lemon juice before pressure cooking? I prefer adding it in the end to have that fresh sour taste. 
Can I add white sugar? Certainly so! I try to avoid it because of the refined nature, but one surely may. 

Nutrition

Calories: 129kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 221mg | Fiber: 2g | Sugar: 12g | Vitamin A: 929IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg
Watermelon Sabzi Instant Pot image
Print Pin
5 from 5 votes

Watermelon Rind Sabzi (curry)

Watermelon Rind Sabzi (Watermelon rind curry) made out of the white part of its skin - a delicious one-pot recipe which is a little sweet, a little sour, and has a host of spices!
Course Main Course, Side Dish
Cuisine Indian
Keyword watermelon
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 129kcal

Equipment

  • Pressure Cooker Instant Pot

Ingredients

  • 2 cup ground watermelon rind From 1/2 mini watermelon peels
  • 1 tbsp plant-based oil Mustard oil, peanut oil, etc.
  • 1 green chili I use serrano pepper
  • 1/2 inch ginger
  • 1/2 tsp salt 1/2-1 tsp salt, per taste
  • 1 tsp Jaggery powder/brown sugar or white sugar
  • 2 tsp lemon juice
  • 3 chopped mint leaves for dressing

Spices

  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/2 tsp amchur powder or dried mango pwder
  • 1 tsp Saunf or fennel seeds

Instructions

  • Remove the red and peel off the green parts from watermelon slices. We will use the white part of the watermelon rind or peels in this recipe. 
  • Grind to mince the white part of rind using a blender. It is okay to chop the pieces finely too.
  • Put the pot to Sauté - high mode. When displays "Hot," add oil. If making in a pressure cooker on stove top, add oil when the pressure cooker turns hot.
  • If using mustard oil, wait for the oil to get hot. Then, add turmeric powder, green chili, fennel seeds, and minced ginger. 
  • Add minced/finely chopped rind to the pot. Give a quick stir.
  • Add salt, and put the lid on, and "Seal" it.
  • Put the pot in "High" Pressure mode for "5 minutes." For cooking in a pressure cooker on a stovetop, one whistle works fine. 
  • Once done, "quick release" the pressure. And, put the pot again to "Sauté mode" again.
  • Add coriander powder, jaggery powder, and amchur powder. Give a quick stir.
  • Let the pot be on Sauté until a little thicker gravy (a little water is okay) is obtained. Add lemon juice, garnish with chopped cilantro or chopped mint leaves and serve. 

Notes

Which spices are skippable? To get the flavor of "khatta-meetha" one form of sourness must stay like lemon or amchur. Here I have used both, but you may replace amchur. Fennel seeds are the next spice that one can skip at the cost of a little loss in flavor. 
The curry turned out to be too watery. Saute for a little longer for desired consistency. I like it al little watery. Usually, if you don't remove the red part altogether, the texture is moist - and that is okay!
Is it okay to use the green outer skin in the recipe? You may use it too; I like just the white part with little red watermelon in this recipe.
Can I prepare the curry on a stovetop? Yes! Just a little longer - 15-20 minutes for best flavor
Can I add lemon juice before pressure cooking? I prefer adding it in the end to have that fresh sour taste. 
Can I add white sugar? Certainly so! I try to avoid it because of the refined nature, but one surely may. 

Nutrition

Calories: 129kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 221mg | Fiber: 2g | Sugar: 12g | Vitamin A: 929IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg
Disclaimer: I use WP Recipe maker for Nutrition Value calculation and are the best estimates using the plugin. Please use your nutritional value calculator if you have one.

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