This was one of the 3 dishes I made in early 2001 (nearly 2 decades ago!), the first time I attempted cooking Indian food. My Hyderabadi husband had never heard of this common Rajasthani dish. I didn't know it either! In those days, there weren't as many recipes online. A novice like me chose a cookbook at an actual bookstore, simply based on the number of color photos to provide me a guide as to what I was aiming for. Didn't sound super complicated and seemed to balance out the rest of the menu (Pistachio Korma, Pulau, and homemade Kulfi).Alas, it was a huge hit, and then I had to make it for his friends! It has now evolved into a family favorite.
AuthorMegs K
Ingredients
4cupswatermeloncut into 1-inch cubes
1tsppaprikaor chili
1pinchturmeric
¼tspcoriander powder
1clovegarlicminced
1tbspsunflower oil
¼tspcumin seeds
1.5tspfresh lemon juiceor lime juice
sugarto taste
Instructions
Cut up the watermelon and remove the seeds. Peel off the skin and cut the flesh into 1-inch cubes.
Take 1 cup of the chopped watermelon and blend to make juice. Add paprika, turmeric, coriander, and garlic to the juice. Salt to taste.
Heat the oil in a wok and add the cumin seeds. Within 20 seconds, add the watermelon juice. Lower the heat and simmer for 5 minutes or so, so that the spices cook completely and the liquid is reduced by a third. Add sugar, then add lemon (or lime) juice and cook for 1 minute.
Add the chopped watermelon and cook over low heat for 3 to 4 minutes, gently tossing it until all the pieces are covered in the spice mixture.