Watermelon Curry: Lightly Spiced Stewed Watermelon Ingredients: 4 cups watermelon, remove the green peel ( use the white part and about 1/4 layer of the red along with the rind if you want + some red watermelon pieces for a nice color to the curry) 2-3 cups water or part watermelon juice and part water; the more juice you add the sweeter it will be (adjust depending on how soupy you want it to be) 1 tablespoon ghee or cooking oil (ghee preferred for flavor) a generous pinch of hing/asafoetida (a must) 1/2 teaspoon cumin seeds about 8 seeds of fenugreek/methi seeds, optional 1 hot green chili pepper, slit 1/4 cup chopped ripe tomatoes (optional, but recommended) salt to taste 1/8 teaspoon turmeric 1/2 teaspoon coriander powder, dry grind coriander seeds fresh lemon juice and fresh coriander/cilantro for garnish Method: Peel the green skin off the rind. Leave some of the red flesh for texture, color and some sweet after you slice out the watermelon. In addition to the rind add some red melon pieces. Slice the watermelon in one and a half inch pieces. Heat ghee/or oil in a deep pot. Add the hing/asafoetida and then after a few seconds add the cumin seeds and the fenugreek seeds, if using. When the seeds sizzle add the green chili pepper. When the peppers sizzle and has a few brown spots, (less than a minute), add the tomato (if you are using) to the pot. Add salt, turmeric powder and cook for 2 -4 minutes, until the tomato mushes and thickens a bit. Add the watermelon, toss for the tomato mix to coat the pieces, cook at medium heat for 2 minutes uncovered. (if you are not using the tomatoes, you may want to blend some of the red watermelon pieces and stir them back in the curry). (If you are not using the tomato, add the chopped melons to the oil and cook while tossing for a couple of minutes. Add the turmeric, coriander powder and salt. then add the blended red watermelon) Add the water (or water and juice combo), cover and cook until the melon is tender- it will look translucent. You may cook in the pressure cooker for about 8 minutes. The curry will be lightly soupy. If you want less liquid, simmer it a little bit longer until you get the desired consistency. If you want a thicker soup mash some of the melons, especially the ripe ones with the back of the spoon. Serve hot as a side with a drizzle of lemon/lime juice and garnished with fresh chopped cilantro. Its the best over hot rice or with warm bread to dunk it in the beautifully flavored curry. Preparation Time: 15 minutes Cooking Time: 15 minutes
Posted on: Tue, 08 Jul 2014 14:50:15 +0000
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