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1: Peel the green skin out of the watermelon rind. Use only the white parts. Cut it into cubes.

2: Heat oil in a pan and crackle mustard seeds. Add the urad dal, chana dal and dry red chilli. Saute until the colour of the urad dal just begins to change.

3: Add the ginger, garlic, green chilli and curry leaves. Saute for 30 seconds. Add the onion and saute until translucent.

4: Add salt, turmeric powder and red chilli powder. Saute for a minute.

5: Add the watermelon peel and saute for 2-3 minutes until it begins to release moisture.

6: Cover and cook on low heat for 20 minutes. Add a sprinkle of water if it gets too dry, and continue cooking.

7: Open the lid, turn the flame to high and reduce any remaining excess water. Add coconut and coriander leaves. Stir and serve with lemon rice, plain rice or any flavoured rice.