This is an interesting recipe, though not one of our more regular dishes. It tastes very similar to loki(bottle gourd) salan when finished. I do like the frugality of it, something normally thrown away turned useful.
Skin of one tarbuz(watermelon)-roughly a kilo,
3-4 medium timater(tomato), diced
2-3 piyaz(onions), finely sliced
1 tbsp lesan(garlic) paste
1 tbsp adrak(ginger) paste
a 2 inch dal cheeni(cinnamon stick)
8-10 kalli mirch(black peppercorns)
1 bari ellichi(large brown cardamom)
6-8 loung(whole cloves)
1 tbsp lal mirch(red chili powder)
namak(salt) to taste, maybe about a tbsp
1 tsp dhania(coriander) powder
1 tsp haldi(turmeric)
1/4 cup cooking oil
Step 1 Take your tarbuz and cut it into slices as you normally do, then slice the red part off and set aside for dessert. If there is a bit of pink left it doesn't really matter.
Step 2-Remove all the hard, dark green outer skin.
Step 3-Cut the cheelka into little slices, about half an inch by two inches.
Step 4-Gather all you ingredients
Step 5-Add tel to the pot and heat up.
Step 6-Add the piyaz and whole garam masale(loung, ellichi, kali mirch, dal cheeeni)
Step 7-When the piyaz has started to brown, add the adrak and lesan paste.
Step 8 After about 30 seconds, add the timater and all powdered masale(lal mirch, haldi, dhania, namak), and stir well. Fry until the tel starts to rise to the surface, stir often to prevent burning.
Step 9-Add the cheelka.
Step 10- Add half a cup water, not too much because the cheelka will release water as it cooks.
Step 11-Cover and cook on a low heat stirring occasionally to prevent burning.
Cook until the cheelka are easily pierced with a fork, and most of the water has dried up.
Serve as a side dish, with rotis.