I have been loving fresh watermelon these days. It’s one of those summer fruits that I kind of forgot about in the off season and then when summer hits, I can’t get enough. So, feeling totally captivated by the summer spirit and my love of this juicy fruit, I decided to share my grandmother’s watermelon recipe Watermelon curry is a delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices. My grandmother has most innovative ways of using every last bit of vegetables including peels.
The watermelon rind just so happens to contain more of this amino acid than the juicy red flesh we are used to eating, so don’t waste the rinds! With all the watermelon that we consume during the summer, I save part of the watermelon rind and freeze it so it can be used later to make this delicious curry. I grew up eating this dish with rotis/flat bread or rice/khichdi. My favorite part is that it has zero fat and is very healthy curry. When I made this dish for dinner, the whole kitchen had awesome aroma. The perfect balance of sweet and spicy. You must try this dish next time you have watermelon, I bet you will love the dish as much as I do.
There are two ways of making this dish. You can use regular pan or pressure cooker. I love cooking this dish in pressure cooker, within 10 minutes my dish is ready.
4 cups watermelon rind, tough green skin removed and cut into 1/2 inch cubes
2 tbsp oil
1 tsp mustered seeds
5 cloves garlic, minced
1 jalapeno pepper, minced
1 tsp paprika powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp salt (as per taste)
pressure cooker (optional)
1/2-1/4 cup water
You can prepare the watermelon rind in cubes days in advance. I usually freeze part of it and have it all year round even off season.
I usually make this dish in pressure cooker. Heat oil in pressure cooker, add mustered seeds, pepper, garlic and stir fry for 30 seconds. Add watermelon rind, salt, paprika powder, coriander powder, turmeric powder and mix it for 1 minute. Add 1/4 cup water and close the pressure cooker lid and cook on medium heat until you hear 3 whistles. It should be approximately 5-10 minutes. Turn off the stove and serve it hot with roti/khichdi.
To make this dish in a saucepan, heat oil over medium-high heat. Add mustered seeds, pepper, garlic and stir fry for 30 seconds. Add watermelon rind, salt, paprika powder, coriander powder, turmeric powder and cook, stirring occasionally, until rind is lightly browned/soft. It should be approximately 10-15 minutes. Add 1/2 cup water and reduce heat to medium-low. Simmer curry, stirring occasionally, until the rind pieces are soft, approximately another 10 minutes. Close the lid and turn off the stove. Serve it hot with roti/khichdi.
P.S. If you have pressure cooker, I would recommend to use it with this dish. Add more paprika if you like it spicy, watermelon rind tends to add sweetness to the dish.