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4 cups watermelon rinds with the green skin on1/2 teaspoon coriander powderChopped cilantro for garnish Carefully cut the watermelon, and separate the rind from the"flesh."Add the rinds to the boiling water, return the water back to a boil, and cook the watermelon for 20 to 25 minutes or until the rinds are tender.Add cumin seeds to the pan, and wait for them to get hot. Then on low heat, add the hing, coriander, turmeric, chili powder, and dried chili. Toast the spices for 30 seconds.
Add the rinds back to the pan, increase the heat, add salt, and sauté for 5 minutes or until the raw smell of the spices has gone away and the watermelons are well coated.
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