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| Main Ingredients | Watermelon, Cucumbers |
| Cuisine | Indian |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1/2 kilogram watermelon, peeled and cut into cubes
- 2 medium cucumbers
- 1 1/2 tablespoons tamarind paste
- 1/2 teaspoon black pepper powder
- Salt to taste
- A few spring onion greens stalks
Method
- Mix together tamarind paste and pomegranate juice in a non stick pan and cook. Cut the cucumbers into big cubes.
- Mix together cucumbers and watermelon in a bowl. Sprinkle ¼ tsp black pepper powder and salt and mix.
- When the pomegranate juice thickens, transfer it into a bowl. Add the remaining black pepper powder and salt and let it cool down to room temperature.
- Arrange spring onion green stalks on a serving plate, transfer the watermelon salad over them, drizzle the tamarind pomegranate dressing over and serve.
Nutrition Info
| Calories | 168 kcal |
| Carbohydrates | 43.3 gm |
| Protein | 35.1 gm |
| Fat | 1.2 gm |
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