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Watermelon Ki Sabzi

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Watermelon Ki Sabzi

Tast recipe using leftover peels of watermelon.

  • Suitable for vegetarian

Dont throw away the melon peels, we have a recipe for it.

  • 45 mins
  • Serves 4
  • Easy



Watermelon Ki Sabzi

तरबूज़ की सब्ज़ी 



Mustard Oil (सरसों का तेल) – 5 tbsp

Asafoetida (हींग) -½ tsp

Dry red chilli (लालमिर्च) – 3 nos

Mustard seeds (सरसों के दाने) – 1 tsp

Fennel Seeds( सौंफ) – 2 tsp

Cumin (ज़ीरा) – 1½ tsp

Kalonji (कलौंजी) – ½ tsp 

Ginger, chopped (अदरक) – 2 tsp

Garlic, Chopped (लहसुन) – 2 tsp

Onion, Chopped (प्याज़) – 1 cup

Green chilli, chopped (हरि मिर्च) – 1 no

Salt (नमक) – to taste

Turmeric (हल्दी) – ½ tsp

Chilli powder (लाल मिर्च पॉउडर) – 1½ tsp

Coriander powder (धनिया पॉउडर) – 1 tbsp

Watermelon rind, peeled & diced (तरबूज़ का छिलका) – 3 cups

Salt (नमक) – to taste

Watermelon Juice (तरबूज़ का रस) – ¾ cup 

Amchur Powder (अमचूर) – 1 tsp

Kasoori methi leaves (कसूरी मेथी) – 1 tsp

Coriander leaves (धनिया पत्ता) – handful



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.


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.


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.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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