Total Calories: 106
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.
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