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Watermelon Curry (Rajasthani Style)
Rini
This Indian curry recipe is an homage to Rajasthan. Watermelon curry takes about 25 minutes to make. Uses all generic Indian spices. Curry leaves are key.
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Prep Time
7
minutes
mins
Cook Time
18
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
6
servings
Calories
111
kcal
Ingredients
1x
2x
3x
1
cup
watermelon
pureed
1
cup
watermelon
cubed for the curry
2
Tbsp
sunflower oil
1/2
tsp
yellow mustard seeds
1
tsp
black mustard seeds
1
tsp
cumin seeds
1
tsp
Thai Chili
De-seeded & crushed (Sub: jalapeno peppers)
1
tsp
ginger
crushed
1
tsp
garlic
crushed
1
tsp
red chili powder
1
tsp
turmeric powder
7
curry leaves
1
cup
chick peas
from a can, drained
1
tsp
salt
1
tsp
cumin powder
1/2
tsp
garam masala
Instructions
In a wok or medium saucepan, heat sunflower oil on medium high
After 30 seconds, add both types of mustard seeds
When the black mustard seed start to pop, add the cumin seeds
Now add the following in this order: Thai chili, ginger, garlic, red chili powder, turmeric powder and curry leaves
Immediately add the chick peas and turn down the heat to medium
Keep stirring for about 3 minutes
Add the pureed watermelon, salt, cumin powder and garam masala.
Mix well and let it heat on medium heat for about 5 minutes or until the sauce starts to thicken
Add cubed watermelon.
Mix well and cook for another 5 minutes.
Transfer to a bowl and serve with naan and rice
Video
Notes
Nutrition Info is approximate
I like to keep the watermelon cubes large. This way, they don't break apart easing when cooked.
Nutrition
Calories:
111
kcal
Keyword
rajasthani food, savory watermelon recipes, unique curry recipes
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