This is a curry that can be a perfect example to the fact that spices do not mean heat but flavour. The cumin, carom seeds, nigella seeds and dried chillies release all its flavour into the oil and cuts into the sweetness of the melon pieces. The soft rind of the watermelon adds just the right amount of bite and texture to an otherwise soft dish.
- 1 kg seedless watermelon with rind
- 2 tbsp vegetable oil
- ½ tsp rai (mustard seeds)
- 1 pinch heeng
- ½ tsp cumin seeds
- ½ tsp kalaunji (black onion seeds)
- Salt to taste
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- 2 tsp fresh coriander leaves, finely chopped
- Cut the outer dark green layer of the watermelon rind keeping the inner whitish-green rind intact.
- Remove the red flesh of the watermelon from the whitish rind; dice both separately and keep aside.
- Heat oil in a pan and add the whole spices; rai cumin, kalaunji and dry red chillies.
- Add the watermelon rind pieces and turmeric powder, mix well and season with salt. Cover and look for about 6-7 minutes till the rind has softened. Do not add any water.
- Then add the flesh pieces and cook on high for 3-4 minutes.
- Garnish with chopped coriander leaves and serve warm.