This simple stirfry / subzi / palya is a must try during the season of watermelon. If you are a follower of zero waste/ less waste mantra, then this is an ideal way to use the white rinds of watermelon, which is otherwise thrown off. For many of us, idea of using Ash gourd rind may not be new; similarly we can use kallangadi odu (sippe) too! Other than palya, this can be used in making dosa as well.
Now, find the recipe of palya.
Preparation time: 10 minutes
Cooking time: 10 minutes
Watermelon rinds (only white portion) – half melon, or 2 cups chopped
Salt – to taste
Jaggery – small piece (1 tsp powdered)
Turmeric powder – a pinch
Red chilli powder – ½ - 1 tsp , adjust to taste
Oil – 2 tsp
Mustard seeds – 1 tsp
Gram dal – 1 tsp
Dry red chilli – 1
Curry leaves - 1 sprig
Grated coconut – 1 tbsp
- Take the watermelon rinds or sippe after cutting the fruit (red) part. Peel off the outermost green skin thinly and discard it.
- Wash and chop the white part into small pieces. Keep aside.
- Heat a pan, add oil, mustard, gram dal and minced red chilli. On spluttering, add curry leaves and chopped watermelon rind.
- Add in salt, turmeric powder, chilli powder and jaggery. Sprinkle very less water. Cook covered.
- Saute once in between. It will take 5- 8 minutes to cook.
- Add freshly grated coconut, mix and heat well. Switch off the stove.
- Serve this palya with rice, ghee , rasam or sambhar.
- Ash gourd rind can be used in place of watermelon rind.
- For variation, mustard and coconut paste (ground) can be used instead of plain grated coconut.