I did not know that the white parts of a watermelon are edible. In Bangladesh those parts are given to domestic animals (like cows or goats). However, during covid time, people had limited movement and they started utilizing every things that possibly can. That’s how I came to a youtube video and realized that white parts of watermelon can be eaten!

The ingredient are pretty simple, I have chosen potato to go with watermelon rind, as I am not sure how it gonna taste. I also chose some spices like, cumin, coriander powder, chili powder and turmeric powder and green chili. And of course onion.

First I sliced onions and sauteed them in oil. I also added sliced green chilies.

Meanwhile I sliced the watermelon rinds pretty thin. I also sliced potato, washed and put them in water, so that they don’t get brown.

When onions got golden brown in color, I added sliced rinds and also added cumin and coriander powder.

I stirred them well and let them cook all together for five to six minutes. The temperature of the stove was medium low. As I did not add any extra water, so I was careful with the temperature, otherwise they would get burnt easily.

Then I added sliced potatoes and gave them a good stir.

Potatoes and watermelon rinds were cooked together for several minutes.

Then I covered the pot with lid and put down the temperature in low heat. It is because to trap the moisture inside and let the veggies cook without extra water.

After 10 minutes, as you can see, the color changed and veggies looked more translucent.

I cooked them without lid for 5 more minutes.

This is the final look of the veggies, when they were fully cooked.

Review: They tasted like green papaya bhaji and it was really tasty. I will definitely cook this more!

Recipe: 4 Serving Prepping time: 5 minutes, Cooking time: 30 minutes

Ingredients: 250g of white parts of watermelon 1 big potato Spice and Condiments: 20ml Vegetable Oil 1 medium white onion 1tbs fine Salt 1tsp Turmeric powder 1tsp Coriander powder 1tsp Cumin powder 2-3 Chili (optional)

Instruction: 1. Heat 2 table spoon of oil in a wok or skillet. Add sliced onions and fry until golden brown. Add salt to soften onion. 2. When onions are golden brown, add white parts of watermelon and all the dry spices. Stir well so they are well combined. Continue to cook in a medium heat. 3. Cover the pot for 10 minutes so the veggies get softer and cooked. Put them in low heat. 4. Check if they are cooked and continue cooking without lid. 5. When the veggies look cooked and translucent, put them down. Serve with white rice.