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Watermelon curry
Servings
4
Description
Sweet, tangy curry with a hint of spice
Ingredients
Watermelon – 1
Ghee
(clarified butter – 1 to 2 tbsp)
Mustard seeds – ½ tsp
Cinnamon – 1 small piece
– 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
To serve
plain rice
(saffron rice)
Instructions
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.
Note
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