Ingredients:

• 2 cups – Watermelon white rinds, chopped
• 1 cup – cooked chick peas
• 1 – onion, chopped
• 2- green chillies, slit
• 1/4 tsp – Turmeric powder
• A few Curry leaves
• 1 tsp – mustard seeds, urad dal, Cumin seeds
• 1/4 tsp – Asafoetida powder
• Coriander leaves – a few sprigs
• To grind:
• 1 tbsp – Channa dal
• 2 tbsp – Coriander seeds
• 1/4 tsp – Fenugreek seeds
• 3 – dry red chillies.

Method:

1. Dry roast the channa dal, coriander seeds, fenugreek seeds and dry red chillies and grind them to a fine paste, keep aside
2. Grind the cooked chickpeas with enough water to a coarse paste
3. Heat a tsp of oil in a pressure cooker, splutter the mustard seeds, urad dal, cumin seeds and asafoetida powder and add the chopped onions and green chillies.
4. Saute until the onions turns translucent
5. Add the watermelon white rinds, salt and turmeric powder, saute for few minutes. Add a cup of water
6. Pressure cook up to 3 whistles
7. Once the steam gets released, add the ground paste and curry leaves
8. Boil and remove from flame.
9. Garnish with coriander leaves and serve hot.
10. Recipe Courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya