Serves: 4
Total Calories: 115

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, cut in half lengthwise and thinly sliced
1 piece piece fresh ginger (1-inch), peeled and cut into thin matchsticks
1 large potato (any kind), peeled and cut into 1/2-inch pieces
1 clove fresh garlic (large), minced
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground paprika
1/2 teaspoon salt, or to taste
4 to 5 cups peeled and chopped watermelons rind
1 pound Roma tomato, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion, ginger, and potato, and cook until golden, about 5 minutes.

2. Add the garlic and green chili pepper, and then add the coriander, cumin, turmeric, paprika, and salt and stir about 30 seconds.

3. Add the watermelon rind and tomatoes and cook over high heat, about 2 minutes. Then reduce the heat to medium-low, cover the pan, and cook until the watermelon and potatoes are very soft, about 10 minutes. Mix in the cilantro during the last 2 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, 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: 115
Calories from Fat: 60

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