Ingredients
Grated watermelon rind- 21/2 cups
Red chilli powder – 1 tsp
Black pepper powder – 1/2 tsp
Jaggery powder – 1 tablespoon
Ghee- 1/2 tsp
Salt – 1 tsp
Method
Peel the skin of the watermelon rind and grate it.
Add 1/2 tsp ghee in a kadhai and heat it . Once hot squeeze the grated rind a little to remove excess water and add. Now sauté it for a minute.
Now add the squeezed liquid to it and cook on slow flame. Once all the liquid gets absorbed sprinkle some water and continue to cook. Repeat this till the raw smell is gone and the rind is soft. Don’t add too much water as there is water content already in the rind.
This rind takes longer time to cook than raw mango , ash gourd etc.
Once well cooked add chilli powder and salt. Add some pepper powder for that rich smell.
Cook till all the liquid shrinks and sort of thick consistency is achieved.
Now switch off the gas and add the jaggery powder. Being a true Bangalurean at heart I add 1 1/2 tablespoons of jaggery. You may add according to your liking.
Mix very well . After a couple of minutes switch on the gas and cook again till the moisture is almost gone.
The mixture thicken further once it cools.
Can be stored in the fridge for a week.
This goes well with any paratha.
Water melon rind subji
Watermelon rind can also be chopped into small cubes and made into a regular subji . It is as tasty as bottle gourd ( ghiya) subji .
By Geetha Sundar
Simple home cooking 