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A unique and delicious Maharashtrian stir-fry made from watermelon rind. This traditional recipe transforms kitchen scraps into a savory, slightly sweet, and spiced side dish that pairs perfectly with chapatis or bhakri.
For 4 servings
Prepare the watermelon rind. Using a peeler or knife, carefully remove the tough, dark green outer skin. Slice away any remaining pink flesh. Chop the thick white part into small, uniform 1/2-inch cubes. This should take about 10-12 minutes.
Heat the oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the cumin seeds and asafoetida, and sauté for another 15-20 seconds until fragrant.
Add the finely chopped onion and slit green chilies to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Add the chopped watermelon rind cubes, turmeric powder, and salt to the pan. Mix everything thoroughly to ensure the rind is evenly coated with the spices.
Sprinkle 1/4 cup of water over the mixture. Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring every few minutes to prevent sticking. The rind is cooked when it's tender but still has a slight bite.
Once the rind is tender, add the goda masala and grated jaggery. Stir gently to combine. Cook uncovered for another 2-3 minutes, allowing the jaggery to melt completely and the flavors to meld into the bhaji.
Turn off the heat. Garnish with freshly grated coconut and chopped coriander leaves. Give it a final gentle mix and serve the Kalangachi Bhaji hot with fresh chapatis, bhakri, or as a side with dal and rice.
A unique and delicious Maharashtrian stir-fry made from watermelon rind. This traditional recipe transforms kitchen scraps into a savory, slightly sweet, and spiced side dish that pairs perfectly with chapatis or bhakri.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 185.15 calories per serving with 2.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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For added crunch and protein, add 2 tablespoons of coarsely crushed roasted peanuts along with the goda masala.
To introduce a tangy note, add 1 teaspoon of tamarind pulp or a pinch of amchur (dry mango powder) during the last 2 minutes of cooking.
You can substitute jaggery with an equal amount of brown sugar or coconut sugar if you don't have it on hand.
For a coastal flavor variation, try using Malvani masala instead of Goda masala.
This recipe is a prime example of 'root-to-fruit' or 'waste-to-taste' cooking, helping to reduce food waste by utilizing a part of the watermelon that is often discarded.
Watermelon rind is an excellent source of dietary fiber, which is essential for a healthy digestive system. Fiber aids in regular bowel movements and promotes gut health.
The rind of a watermelon retains a significant amount of water, contributing to your daily hydration needs and helping to keep your body cool, especially in warm weather.
Watermelon rind is a natural source of citrulline, an amino acid that the body converts to arginine. Arginine helps improve blood flow and supports overall cardiovascular health.
Kalangachi Bhaji is a traditional Maharashtrian side dish made from watermelon rind ('kalangad' means watermelon). It's a savory stir-fry that cleverly uses a part of the fruit that is often discarded, transforming it into a delicious dish with a unique sweet and spicy flavor profile.
Yes, it is a very healthy dish. Watermelon rind is low in calories and a good source of dietary fiber, vitamins, and the amino acid citrulline. This recipe uses minimal oil and natural spices, making it a nutritious, plant-based side dish.
One serving of Kalangachi Bhaji (approximately 1 cup or 170g) contains around 90-110 calories, depending on the amount of oil and jaggery used. It's a light and low-calorie option.
First, wash the watermelon thoroughly. After cutting the fruit, separate the rind. Use a vegetable peeler to remove the tough, dark green outer layer. Then, slice off any remaining pink flesh. The thick, white part is what you'll use. Chop it into small, even-sized cubes for consistent cooking.
Goda Masala provides the authentic Maharashtrian flavor. However, if you don't have it, you can substitute it with a good quality garam masala. For a closer taste, add a tiny pinch of ground cinnamon and clove powder to the garam masala.
Store any leftover Kalangachi Bhaji in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Reheat it in a pan or microwave before serving.
This recipe goes great with these complete meals
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