This innovative Gujarati curry uses watermelon rind, a part often discarded, showcasing India’s zero-waste cooking traditions. The rind absorbs spices beautifully and has a texture similar to zucchini. Fun fact: Watermelon rind is rich in citrulline, an amino acid that improves blood flow. In Gujarat, this dish is called "tinda nu shaak" and is a summer staple, as it cools the body. The curry’s sweetness from the rind balances the heat from green chilies, and it’s often served with bajra roti during scorching months. Historically, Gujarati farmers created this recipe to utilize every part of the watermelon during droughts!