Ingredients and Method to make watermelon curry
1 large onion cut fine
2 medium tomatoes cut fine ( I used roma variety of tomatoes)
4 cups of white part of watermelon (skinned and cut into 1/2 inch pieces) (see notes)
1/8 tsp turmeric powder
1 tsp red chilli powder (or according to taste)
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp jaggery powder (or sugar) (optional)
2 tsp oil
3/4 tsp cumin seeds
3 tsp tomato ketchup
2 tbsp dry roasted unsalted peanuts (without skin)
1 tbsp almonds
Handful of cilantro (coriander leaves )cut fine (optional)
Heat oil in a large heavy bottomed pan. When hot add cumin seeds to it . When the cumin seeds start to splutter and onions and saute until onions are transparent.
Then add tomatoes and saute until tomatoes become soft and mushy.
Add turmeric powder, chilli powder, coriander powder and cumin powder and stir for a few seconds.
Add the cut white part of the melon, salt to taste, sugar (if using) and a little water (about 1/4 cup) and on medium heat let the melon cook.
In the meanwhile powder the roasted unsalted peanuts and almonds in a spice grinder and keep aside.
When the melon is cooked, add powdered peanuts + almond mixture and ketchup to it and let it simmer for a couple of minutes.
Garnish with cilantro and serve hot with rice or roti (Indian flat bread)
Serves approximately 3 to 4
Notes
The large regular watermelon would probably yield the most amount of the white melon, since smaller personal sized watermelons have far less white part in them. So for this quantity of curry try getting the regular large watermelon.
