Surprisingly, just a spoonful of this curry and I instantly fell in love with it!
‘How is that possible?’ I was asked.
‘What`s not to ‘like’ here?’ I reply.
A slight twist to a classic Rajasthani curry, that is bright and attractive on first glance, sweet to taste from the fruit of course with warm undertones from the whole spices. A dash of chilli powder does highlight the sweetness and also lends it that bit of ‘heat’, characteristic of Indian curries! Not to forget a sprinkling of fresh lime juice in the end to lift up all the flavors!
To add to the laurels this curry deserves, there is no much chopping involved, except the watermelon. This is a curry ready in 30 mins!
Serve it with saffron infused rice or plain steamed rice sprinkled with cilantro and a spoonful of butter in the end or just some plain ol` rice.
And by the end of the meal, see how happy and content you are for having enjoyed such a delicious lunch!
Sweet, tangy curry with a hint of spice
- Watermelon – 1
- Ghee (clarified butter – 1 to 2 tbsp)
- Mustard seeds – ½ tsp
- Cinnamon – 1 small piece
- Cloves – 2-3
- Green cardamom – 2
- Ginger-garlic paste – 1 tsp
- Red chilli powder – 1 tsp
- Turmeric powder (haldi – ½ tsp)
- Garam masala powder – ½ tsp
- Salt – to taste
- Juice of half lime
- plain rice (saffron rice)
- Cut watermelon into quarters. Cube and deseed the red portion. Puree half of the cubes.
- In a pan heat ghee, add mustard, cinnamon, cardamom, cloves. Let mustard start to splutter. Add the ginger garlic paste and sauté for 5 seconds.
- Add the pureed watermelon and bring to a simmer.
- Add in the chilli powder, turmeric, salt. Continue to simmer for 3 to 4 mins. May add a tbsp or two of water if needed.
- Lastly add in the watermelon cubes, garam masala powder, stir for a minute. Add lime juice and remove from heat.
- Serve hot with saffron rice, coriander flavoured rice or just some plain hot rice.
Choose bright red, sweet watermelon for more depth, flavour and color.
Do not substitute oil in place of ghee. Ghee gives the curry a more rich taste.
Adapted from BBC Good Food India, Aug 2012 Issue