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Title: Watermelon Curry
Categories: Indian
Yield: 6 Servings

3 lb Seedless watermelon; rind
-left on
2 tb Canola oil
1/2 ts Ajwain
1/2 ts Cumin seeds
1/2 ts Nigella seeds; (black onion
-seeds)
2 Dried chiles de arbol;
-stemmed
4 cl Garlic; finely chopped
1 ts Kosher salt
1/4 ts Turmeric
2 ts Fresh cilantro; chopped; to
-garnish
Steamed basmati rice

A specialty of the Indian state of Rajasthan, this delicious curry
plays the sweet, juicy flesh of the watermelon against a complex
background of chiles and spices. For a thicker curry, remove half of
the cooked watermelon pieces, blend them to a pulpy consistency, and
stir them back into the curry. This recipe is based on one that
appears in 660 Curries by Raghavan Iyer (Workman, 2008).

Trim and discard the thin, dark green skin of the watermelon rind
with a knife, leaving the inner, whitish-green rind intact. Separate
the rind from the red flesh with the knife and cut both rind and
flesh into 1" pieces. Set aside in separate bowls.

In a 2-quart saucepan, heat oil over medium-high heat. Add ajwain,
cumin, nigella seeds, and chiles and cook, swirling the pan, until
spices are toasted and fragrant, 2-3 minutes. Add garlic and cook,
stirring, until golden brown, about 30 seconds. Add watermelon rind,
salt, and turmeric and cook, stirring occasionally, until rind is
lightly browned and liquid has almost evaporated, about 7 minutes.

Pour 1 cup water into pan, cover, and reduce heat to medium-low.
Simmer curry, stirring occasionally, until the rind pieces are
tender, about 10 minutes. Uncover saucepan, add the red flesh, and
stir to combine. Raise the heat to medium-high and boil, stirring
occasionally, until the flesh softens slightly and the flavors come
together, about 5 minutes. Transfer curry to a serving platter and
sprinkle with the cilantro. Serve with rice.

Posted July 23, 2014

Recipe FROM: http://www.saveur.com/article/Recipes/Watermelon-Curry

Recipe by Raghavan Iyer

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