Watermelon White’s/ Rind’s Jhunka, Step by Step

Hi!

Today I’m posting a very healthy and tasty recipe which is just perfect for this summer. With the temperatures soaring over 40C, the body dehydrates easily and one fruit that helps prevent that is, Watermelon. After eating the juicy flesh, one is always left with the rind which has an inner soft white part and outer hard green part.

The watermelon rind is normally discarded but I must tell you, it is very rich in minerals and obviously water too, being a part of the fruit.This semi-dry curry makes use of the white part which is just below the red portion, is juicy and fibrous without the sweetness. So, this curry is a good source of adding dietary fiber to your food and the best part is it’s low calorie too. This curry makes good use of a part which otherwise people normally throw. So, it’s a preparation made, best out of waste.

When cooked, the Watermelon white has a taste which closely resembles the cucumber. This particular preparation is quite popular in the Vidarbha region of Maharashtra i.e, Nagpur and close by areas. The food in this area is spicy and makes surplus use of oil and chilies. I’ve definitely not used that much oil and that many chilies but have added enough chilies to produce a good flavor as the rind is quite mild. So, unless made a little spicy, the curry does not get the right kick..

The Jhunka is traditionally eaten with Bhakri but I make Jowar rotis very regularly these days. My family loves this preparation especially my MIL was thrilled to see that such a tasty curry can be made using the white. She was so ecstatic after tasting the curry that she told me that she will teach this to all her co-sisters and SIL.

Water Melon Rind’s Jhunka

Preparartion Time:15mins

Cooking Time:10mins

Serves:3

 

Ingredients

1cup water melon white, grated

4tbsp heaped gram flour, besan

2-3tbsp sour curds

5-6 green chilies

1tsp coriander powder

1tbsp coriander stems, chopped

a large pinch, good quality asafetida/heeng

1/2tsp turmeric powder

4-5tsp oil

1tsp mustard seeds

Method

Roast the besan/ gram flour on low flame, till an aroma is produced.

Heat oil and let the mustard splutter.

Add green chilies, heeng/asafetida followed by turmeric.

Add the grated white portion, mix.Sauté.

Add salt to taste. While adding salt, please keep in mind that the rind will lose water and reduce on cooking. Cover and cook till half done.

Add chopped coriander stem and mix.

Add roasted gram flour, mix.

Add the curds and mix.

Add the coriander powder and red chili powder if required. Mix.

Add enough water to get a semi dry consistency, mix and cook covered till done.

Serve hot with rice or roti, I served it with Jowar Roti.

I’m going out on a vacation for a 4days, will come back and acknowledge all entries for ‘Only’ Cooking With Chocolate, those who have not sent their entries, rush your recipes till 31st May.