Serves: 4
Total Calories: 106

1 tablespoon vegetable oil
2 to 3 small onions, cut in half lengthwise and thinly sliced
2 large tomatoes, finely chopped
1 1/2 pounds peeled watermelons rinds (whites), cut into 1-inch pieces
1 cup finely chopped fresh cilantro, including soft stems
1 teaspoon salt, or to taste

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onions, stirring, until golden, about 10 minutes.

2. Add the tomatoes, watermelon whites, half the cilantro, and the salt and cook over high heat for 3 to 5 minutes. Cover the pan, reduce the heat to medium-low, and cook until the watermelon and tomatoes release all their juices (there is a lot of juice in this dish). Continue to cook, stirring occasionally, until the watermelon pieces are tender, about 30 minutes. Mix in the remaining cilantro during the last 5 minutes of cooking and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 106
Calories from Fat: 31

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Fenugreek Yogurt Curry with Fritters
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Hyderabadi Tomatoes in Spicy Tamarind Sauce
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