Watermelon Ki Sabzi

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Cut the watermelon into large wedges. Now using a sharp knife separate the pulp from the thick peel of the melon.
Using a peeler remove the outer green skin on the peel of the watermelon. While peeling, dig deep to remove a thick hard outer layer of the watermelon skin on its peel.
Now cut into thick cubes of the melon. We need bigger chunks as they will shrink once we cook them.

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In a pan, heat mustard oil to high, sprinkle asafoetida, dry red chillies and mustard seeds. Once the mustard seeds crackle add fennel seeds (saunf), cumin, kalonji and give it a stir. Add in ginger and garlic and cook them for 30 secs and then add in the chopped onions.
On high heat cook the onions for 2 mins. We do not have to completely brown the onions but take them to a stage where they start to brown. Chop green chilli and mix it in the onions and sprinkle turmeric, chilli powder and coriander powder. Give a quick stir and add chunks of watermelon peel, sprinkle salt and cook on high heat for 3mins.

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Pour some watermelon juice into this pan, you may use the same quantity of water instead as adding watermelon juice will give a hint of sweetness to the dish.
Bring it to a boil, lower the heat, cover and cook for approx 15 mins or till the peel gets tender.
After 15 mins remove the lid, mix and sprinkle amchur & kasoori methi leaves. Instead of amchur you can also add chaat masala.
You can keep the watermelon sabji a little runny or make it like a dry sabji. Add some freshly chopped coriander, check and adjust seasoning and remove from heat. Serve it hot with roti or rice.