A special dish from Rajastan, perfect for hot summer days. Sweet, spicy and juicy all in one. Don’t be scared to try, it really is tasty!
1 kg watermelon, with the skin
1 tablespoon oil
1/2 teaspoon ajwain seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black cumin seeds (nigella/ kalonji)
3 dried red chillis or 2 fresh green chillis
pinch of hing
1/4 teaaspoon turmeric powder
Salt to taste
Squeeze of lemon, or 1/4 teaspoon amchur powder
Chopped fresh coriander leaves (optional)
- Remove the red watermelon flesh from the skin, and cut in large cubes. Remove green skin from the white part of the watermelon, and cut in small pieces, around 1 1/2 cm long and 1/2 wide (though it does not matter much, as long at the are not to big.)
- Puree half of the red watermelon in a blender. Keep the other half aside for later.
- Heat the oil and add the chilli, cumin, black cumin and ajwain seeds. When they start to pop, add the hing. Add the white watermelon rind, salt and turmeric. Lower the heat and cook for 6-7 minutes until slightly browned and softened.
- Add the watermelon puree, and around 1/2 cup extra water. Cover and cook for abour 7 minutes more, until the watermelon rind is completely cooked.
- Add the watermelon cubes, and cook for 3-4 minutes more. Finally, add a sqeeze of lemon or pinch of amchur powder (this helps to balance the sweetness of the watermelon), and then mix in the chopped coriander leaves. Serve hot with rice.