Watermelon rind curry

My sister once told me about watermelon rind curry. She told me that, one of her friends told her that, watermelon rind can be used as a vegetable, and the curry can be tasty. Her friend learned that recipe from her mother-in-law. It is long chain, huh? Anyway, when I went to stay with my sister, she wanted to cook that curry specially for me. However,the watermelon she bought had rind of orange rind like thickness. So, she couldn’t make that curry for me. After coming back from there, one day, while I was cutting watermelon, I got very thick rind from that very watermelon. I promptly called my sister  for the recipe. She told me, but I didn’t have prawn in my refrigerator. She suggested me replacing prawn with soy nuggets. You can you use prawn or ground chicken, or soy nuggets. If you want to use soy nuggets, you can get them any Indian store. 
Anyway, here is the recipe.

Watermelon rind (I used half of the rind, from a small watermelon)
One and half cup prawn or ground chicken (Or one cup soy nuggets soaked in hot salted water)
One inch cinnamon stick
Two-three clove
Two-three green cardamom
One small onion
One small tomato
Two tsp. ginger-garlic paste
One tsp. garam masala(you can get it any Indian store, or you can mix cinnamon powder, clove powder, green cardamom powder, and nutmeg powder)
Salt to taste
Pinch of turmeric powder
Two-three tbsp. of oil
Chopped Coriander leaves for garnishing

rind the green part of the watermelon rind. Cut them into small cube. Finely chop onion, and tomato. Marinate chicken or prawns with salt and turmeric powder. Heat oil in a wok in medium. Fry the prawns or the chicken pieces. Take out the prawn or chicken, keep them aside. Heat two tbsp. of oil in another pan. Keep the temperature in medium. Add clove, cardamoms, and cinnamon stick. When the fine aroma starts coming, add onion. Fry the onion in medium heat, covering the pan, stirring occasionally. When oil starts oozing out, add ginger garlic paste. Slightly sauté, and add tomato. Fry the tomato until mushy ,covering the pan. Add the watermelon rind cube. Mix well, and let it cook. The watermelon rind is watery. So, you don’t need to add water, unless it starts sticking at the bottom of the pan. Add salt, and turmeric, and cook, covering the pan. Stir the curry, occasionally. When the rind becomes tender, add prawn or chicken. If you need, add one or two cups of water. Cook the curry until the desired consistency reaches. Garnish with chopped coriander leaves.Serve hot with steaming rice.