Total Calories: 115
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.
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