Ingredients vegetarian 4 servings

• 2 cups melon rinds(peeled and cut into pieces-atleast 15 pieces)
• 1 cup coconut milk (thick)
• 1 cup coconut milk (second)
• 2 tsp coconut oil
• 2 tsp chopped onions
• 2 tsp chopped tomatoes
• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1 tsp ginger-garlic paste
• 2 green chilli chopped
• 1/4 tsp turmeric powder
• 2 tsp red chilli powder
• 1 tsp cumin seeds
• 1 sprig curry leaves
• 1 sprig coriander leaves
• 2 tsp lemon juice
• 2 tsp  salt -to taste

Directions

1. Heat coconut oil in a pan,fry mustard,cumin and fenugreek seeds.
2. Add green chillies,chopped onions, chopped tomatoes,chopped curry leaves and coriander leaves.
3. Add ginger-garlic paste,chilli powder,turmeric powder and salt and saute for a min.
4. Add the second coconut milk and melon pieces and simmer for 3 mins.
5. Then add the thick coconut milk and remaining coriander leaves and cook for 2-3 mins.
6. Turn off the flame and sprinkle lemon juice on top.
7.  Serve hot with rice,idlis,dosa and chapathis.

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