Kalangachi Bhaji
A unique and delicious Maharashtrian stir-fry made from watermelon rind. This traditional recipe transforms kitchen scraps into a savory, slightly sweet, and spiced side dish that pairs perfectly with chapatis or bhakri.
For 4 servings
7 steps. 20 minutes total.
- 1
Prepare the watermelon rind
- a.Using a peeler or knife, carefully remove the tough, dark green outer skin. Slice away any remaining pink flesh. Chop the thick white part into small, uniform 1/2-inch cubes. This should take about 10-12 minutes.
- 2
Heat the oil in a kadai or pan over medium heat
- a.Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the cumin seeds and asafoetida, and sauté for another 15-20 seconds until fragrant.
- 3
Add the finely chopped onion and slit green chilies to the pan
- a.Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
- 4
Add the chopped watermelon rind cubes, turmeric powder, and salt to the pan
- a.Mix everything thoroughly to ensure the rind is evenly coated with the spices.
- 5
Sprinkle 1/4 cup of water over the mixture
- a.Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring every few minutes to prevent sticking. The rind is cooked when it's tender but still has a slight bite.
- 6
Once the rind is tender, add the goda masala and grated jaggery
- a.Stir gently to combine. Cook uncovered for another 2-3 minutes, allowing the jaggery to melt completely and the flavors to meld into the bhaji.
- 7
Turn off the heat
- a.Garnish with freshly grated coconut and chopped coriander leaves. Give it a final gentle mix and serve the Kalangachi Bhaji hot with fresh chapatis, bhakri, or as a side with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use a watermelon with a thick rind. The thicker the white part, the better the bhaji.
- 2Avoid overcooking the rind, as it can become mushy. It should be tender-crisp.
- 3Goda masala is key to the authentic Maharashtrian taste. If unavailable, you can use garam masala with a tiny pinch of cinnamon and clove powder as a substitute.
- 4The balance of jaggery (sweet), chili (heat), and salt is crucial. Adjust these quantities to suit your personal preference.
- 5Ensure the dark green peel is completely removed as it can be tough and bitter.
Adapt it for your goals.
Add-in
For added crunch and protein, add 2 tablespoons of coarsely crushed roasted peanuts along with the goda masala.
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To introduce a tangy note, add 1 teaspoon of tamarind pulp or a pinch of amchur (dry mango powder) during the last 2 minutes of cooking.
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You can substitute jaggery with an equal amount of brown sugar or coconut sugar if you don't have it on hand.
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For a coastal flavor variation, try using Malvani masala instead of Goda masala.
Why this is on our healthy list.
Promotes Sustainable Cooking
This recipe is a prime example of 'root-to-fruit' or 'waste-to-taste' cooking, helping to reduce food waste by utilizing a part of the watermelon that is often discarded.
Rich in Dietary Fiber
Watermelon rind is an excellent source of dietary fiber, which is essential for a healthy digestive system. Fiber aids in regular bowel movements and promotes gut health.
Hydrating Properties
The rind of a watermelon retains a significant amount of water, contributing to your daily hydration needs and helping to keep your body cool, especially in warm weather.
Source of Citrulline
Watermelon rind is a natural source of citrulline, an amino acid that the body converts to arginine. Arginine helps improve blood flow and supports overall cardiovascular health.
Frequently asked questions
Kalangachi Bhaji is a traditional Maharashtrian side dish made from watermelon rind ('kalangad' means watermelon). It's a savory stir-fry that cleverly uses a part of the fruit that is often discarded, transforming it into a delicious dish with a unique sweet and spicy flavor profile.