purists not allowed in this multicultural kitchen xoxo in an interview a couple months ago with @alisha_sahay21 i was asked what authenticity means to me in cooking and how i deal with people who criticize my recipes / way of cooking. this is just a little extension of that and what i've been thinking about recently Ensalada de Nopalitos // Tarbooz ki Sabzi // INGREDIENTS // - The rinds with skin from one mini watermelon - around 2 cups after it’s cooked and finely chopped - Half a red onion, diced - 2 medium-large tomatoes, diced - Half a bunch of cilantro, finely chopped - 1 avocado, diced - 1 tbsp neutral oil (I used avocado) - 1/2 tsp cumin seeds - 2 green chilies, finely chopped - 1/4 tsp kashmiri red chili powder - Salt to taste - Juice of half a lime (or to taste) - Generous sprinkle of cotija cheese // RECIPE // 1️⃣ Wash the outside of your watermelon well, and then roughly chop however easiest for you! In the meantime, get a pot of water boiling. 2️⃣ Once all roughly chopped, dump into your boiling water, bring back to a rolling boil, cover, and let it cook until super tender (25-30 min for how large I had cut mine). If you've made my other watermelon rind recipes, you want to cook it longer for this recipe, we don't really want any crunch. 3️⃣ Drain once fork tender and carefully chop / dice finely. Add to a large bowl. 4️⃣ Chop your onion, tomatoes, cilantro, and avocado and add to the bowl as well. 5️⃣ In a tadka pan or any small frying pan, heat up some neutral oil and then add cumin seeds. Once they start wiggling around, add chopped green chilies and kashmiri red chili powder. After 20 seconds, remove from heat and add to your bowl. 6️⃣ Add salt and lime juice to taste and give it a good mix. Top with crumbled cotija cheese. Serve as a dip, as a side, a topping for tacos/salads, whatever you want!! #shorts #mexicanfood #indianfood