water melon rind curry

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#watermeloncurry 

Innovate your watermelon rind into an easy, delicious and covid time pass tasty curry!

Gluten-free, and allergy-friendly recipe! 

Pleasure the curry alongside rice (bhuja/bhaat/chamre/kaguno/chyakhla) or sides of your accompaniments.

Tarkaari word is a variety of dishes originating in Nepal that use a complex combination of spices or herbs, usually including turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry has traveled worldwide, and every region has its own expounding of a curry. This recipe really got me thinking about how we simply throw away can be transformed into a healthy, tasty, meal-worthy dish.

Eat the watermelon rind; the rind has a surprising amount of health benefits. While it doesn’t have a tremendous amount of nutrients, according to Live Strong, it’s high in vitamins B and C. Plus, eating something you typically would have discarded cuts down on waste. This pandemic time, I am thoroughly engaging and learning new recipes. A perfectly ripe, lightly sweet, tangy, and juicy watermelon is excellent by itself. If you need something totally new and refreshing, perhaps try watermelon with black salt.

Watermelon is rich in citrulline organ, an amino acid that relaxes and dilates blood vessels. It has also been shown to reduce muscle soreness in athletes and might even help fight free radicals. The rind of watermelon just so happens to contain more of this amino acid than the juicy red flesh we’re used to eating. So, watermelon rind is good for you, don’t waste the rinds, folks. Then utilize the rind, which would otherwise end up in a trash can or compost bin, to make this easy and delicious watermelon rind curry.

I served the watermelon rind curry with some rice flakes and coriander chutney, but feel free to serve it with rice or other grains of your choice.

#Recipe:

Serves 4

Ingredients:

2 tablespoons clarified butter or mustard oil

1 teaspoon of fenugreek seeds

2 whole red chilies

1 tablespoon ginger crushed

½ teaspoon turmeric powder

1 kg cubed young watermelon rind, only the white part

(Tough green skin removed and cut into bite pieces)

½ kg dice cut potatoes

1 cup of warm water

2 tablespoon local paste from

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1 green chili

½ teaspoon salt

2 tablespoon fresh coriander chopped or melon dice for garnish

Method:

1. Collect all ingredients and tools. Heat the butter/oil in the thick medium size pan and fry fenugreek seeds and red chilies until fragrant.
2. Add ginger crushed and sauté for few seconds, stirring gently.
3. Add potatoes, watermelon rind to the pan. Add turmeric powder, salt and cook uncovered for 3 minutes.
4. Add local paste, cover and cook until potatoes and water melon rind soft.
5. Slowly add 1 cup warm water to the pan, lower the heat and cover the pan for few minutes.
6. Simmer until watermelon rind softens (but not mushy), then turn off the heat.
7. Check the taste and adjust any seasonings and garnish with chopped fresh coriander. Transfer the curry in to a serving bowl and serve warm with accompaniments.

Chef tips: You can also brown some meat and mix it in with this watermelon rind curry to make a meal.

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Kwati Day

 

Kwati, literally translates to hot (kwa), ti (soup) in Newari language. This hearty soup is made with 9 different sprouted beans and enjoyed as a delicacy on a specific day called Janai Purnima. Kwati has a historical significance in Nepali culture because when the food supply is or used to be scarce, kwati provided farmers with much need nourishment during monsoon’s busy crop-planting season. The humble soup can be enjoyed all year long besides Janai Purnima as it warms you inside out and is great for recovery during postnatal.

Janai Purnima is observed on full moon day in the month of Shrawan.  This festival is celebrated by Hindus all over the globe. On this day, Hindu man, especially the Brahmans and Chettris perform their annual change of Janai (Janai is a cotton string worn across the chest by Hindu male) which they are given after the ceremony call Bhartabanda (literally means: tied by rules). In the morning of Raksha Bandhan, the people go to Brahman who ties the yellow thread around the wrist intoning a quick prayer which goes "Thus I tie the Raksha round your wrist, the same which bound the arm of the mighty Bali, King of the Danavas. May its protection be eternal', which means Janai is supposed to protect the person who wears it.

Kwati bean is a mixture of beans such as mung bean, soybean, red kidney bean, black lentils, black eyed-peas, fava beans, chickpeas, cow peas, and and green peas. You can use an equal mix of different beans mentioned above but variety adds a lovely texture, flavors, and nutrition to the soup. Typically, kwati is made by sprouting beans which takes 3-4 days and I personally prefer the sprouted version as it’s nostalgic and more nutritious.

Generally, beans and grains when sprouted are much easier to digest. Beans contain oligosaccharides called complex sugar which are hard to digest as humans do not produce the enzyme alpha-galactosidase needed to properly break it down. Presoaking and sprouting beans increases the production of enzymes to help with better digestion as well as improve the bioavailability and absorption of different vitamins, minerals, antioxidants etc

For recipes

Ingredients
2 cup bean sprouts, 3 tablespoon mustard oil
½ cup local masala paste on pestle from cumin seed toasted, coriander seed, ginger, cloves, nutmeg, chili, salt and coriander
2 teaspoon fenugreek seed
2 cinnamon stick
1 bayleaf
1 pinch asafetida (hing)
salt, to taste
1 teaspoon turmeric
6 cups water
2 tablespoon clarify butter
1 tablespoon ajwain seed/juwano and 2tbsp green coriander chop

Methods:

Prepare pre –preparation. Maintain kitchen, personal and food hygiene.  Warmth the oil in a thick cooker and include the cinnamon, bay leaf, ajwain, cumin seeds. At the point when the seeds begin spluttering, at that point Include the grew blended beans, turmeric and stir well and fry for 2 minutes until the beans are pleasantly covered with all the masalas. Add local paste and stir well.

 At that point add 5 cups of water to the cooker and weight cook for 20-25 minutes. 

Discharge the steam and watch that the beans are cooked until they are delicate. At this point, the vast majority of the water will have evaporated. Include around 2 cups of warm water and bubble it for couple of minutes until you get the ideal consistency. Contingent on your inclination, the soup can be made thicker or more slender. 

In a small fry pan, heats clarify butter and fry fenugreek seed, red chili dry, asafetida until fragrant and slightly brown. Pour the hot masala mixture on kwati and mix everything. Transfer the beans to a serving dish, sprinkle the green coriander chopped on top and serve.

Chef tips:

• If using a pressure cooker, start by heating the oil over medium flame and follow the above directions
• Some sprouts like mung beans cook faster than other and by the time whole dish is cooked, they will become mushy, making the dish just the right texture
• Close the lid of pressure cooker and let the cooker whistle 4 times, then turn off the heat.
• There is no need to mash the beans to thicken the liquid.
• When beans are soaked and left to sprout, nutritional values like vitamins, minerals, protein, and fibers are increased by 15 to 20 times than normal beans.