A slight twist to a classic Rajasthani curry, that is bright and attractive on first glance, sweet to taste from the fruit with warm undertones from the whole spices.
By Prathima Rao
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!
- 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.