Friday, April 1, 2011

Watermelon Curry

Don't get queasy when you read this. Yes, you can make curry out of a watermelon and it tastes good. I was initially as taken aback by the name as probably you are reading this right now. I ate this fruit as a vegetable first when I was meeting my mother-in-law for the second or third time. She had made this curry but in a different way. Then onward I got intrigued by this fruit.

The ingredients are simple. We eat the red pulp of the watermelon and discard the greenish white pulp that just adjoins the dark green skin. Do not discard it. Peel the skin instead and chop this pulp into little pieces. This is the basis of our curry.

  • 3 cups greenish white pulp of watermelon, chopped
  • 2 cups watermelon juice
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp garlic paste
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • salt to taste
  • sugar to taste
  • 2 tsp oil
  • 1 tsp lemon juice
Chop the watermelon pulp and keep it aside. Now heat the oil in a pan and add the mustard seeds. Once they start crackling add the cumin seeds and garlic paste and fry for a minute. Now add the watermelon juice. To this add the red chilli powder, turmeric powder, coriander powder, salt and sugar and boil for sometime till the juice reduces by half. Now add the chopped watermelon pieces to it. Bring the curry to a boil and then reduce the flame. Cover the pan with a lid and simmer for about five minutes or till the vegetable pieces are cooked.

Once cooked, squeeze the juice of half a lemon onto it for taste and serve!

Happy Cooking!

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