Friday, October 4, 2013

The Weird Diaries - Watermelon Curry

I like weird people. And weird things. And weird flavours. Like the time I decided to add Thums Up to my Gooseberry Jam :/ 

And if you really want to know, that jar of jam has been wiped clean. Ha. But before I scare you away, let me assure you that this particular dish may sound weird, but tastes wonderful! Now I see why you wouldn't want to trust me, but I got this recipe from a friend who claims to have got it from The Good Food Magazine, no less! 

So here you go... a wonderfully weird, sweet-spicy-crunchy Watermelon Curry!

Fruit in a Curry - Watermelon!

Watermelon - ½ a large one
Garlic - 2-3 cloves
Turmeric - 1 pinch
Red Chilli Powder - ½ tsp 
Salt - to taste
Mustard seeds - 1 tsp
Jeera/Cumin seeds - 1 tsp
Whole Red Chillies - 2
Oil - 2 tsp

Cut the watermelon into small, even-sized chunks and de-seed them as well as possible. Make sure you do not discard any of the juice that you get while cutting up the fruit. In a kadhai or a non-stick vessel, heat the oil and add the whole red chillies, mustard and cumin seeds. Once they start crackling, drop in the peeled and sliced garlic cloves and give a quick stir.

Now add the watermelon pieces, the turmeric, salt, and red chilli powder. Stir, then cover and cook for 5-7 min. Make sure you do not put the gas on high... otherwise the juices will dry out. Splash a few drops of water if you think the consistency is too dry. The watermelon chunks should be cooked but still retain a nice crunch.

The way I like it:

This sweet and spicy curry tastes best with some hot steamed rice and a dollop of ghee. Also goes well with rotis or even pav. If you dry up the gravy a little more and cook the watermelon till mushy, this could also be savored as a delightful relish.