Cook with Eli and Mollie

Watermelon Curry

Sunday, September 14, 2008

This is an interesting recipe from Rajasthan, India. The flavor should be hot, sweet, and sour, hence the large amount of chili powder. Quite interesting to eat with rice, or as a side dish.

  • ¼ large watermelon
  • 1½ tsp red chili powder
  • Pinch of turmeric powder
  • ½ tsp coriander powder
  • 1 tsp garlic purée
  • Salt
  • 2 Tbl oil
  • ¼ tsp cumin seeds
  • 2 - 3 tsp lime or lemon juice
  • Sugar to taste (optional)
  1. Cut up the watermelon, and remove the seeds. Peel off the skin, and chop the flesh into 1½-in cubes. Take 1 cup of the chopped watermelon, blend, and make juice. To the juice add the chili, turmeric, and coriander powders, garlic purée, and salt, to taste.
  2. Heat the oil in a wok, and add the cumin seeds. Within 20 seconds, add the watermelon juice. Lower the heat, and simmer for 5 minutes or so, so that the spices cook completely and the liquid is reduced by 2/3. If using sugar, add it now, then add the lime or lemon juice, and cook for 1 minute.
  3. Add juice compliation to the watermelon cubes. Serve.

Footnote: Serves 2


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