Tarbooz ki Subzi (Watermelon with Garlic and Chilies)

Watermelon was on special last week, so I grabbed one. It was huge! The Kidlet loves watermelon and was very excited. But even she can't eat that much watermelon before it goes off. That's where the watermelon curry came in. I was dubious of something I normal associate as a sweet fruit in such a savoury application, but I was also quite curious. As it turns out, I'm not a huge fan, but I'm glad I tried it. It's not terrible, it's just not my cup of tea.

Tarbooz ki Subzi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 (1.4kg) piece of watermelon
• 2 Tbsp. canola (or other neutral) oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. bishop's weed¹
• 1/2 tsp. nigella seeds
• 4 dried red Thai, cayenne, or arbol chilies
• 4 large cloves garlic, minced
• 1/4 tsp. ground turmeric
• 1/2 tsp. coarse sea salt
• 1 c. water
• 2 Tbsp. chopped fresh cilantro

Directions

1. Peel the dark green skin from the watermelon. Do not remove the light green rind.
2. Separate the light green rind from the red flesh and cut both into 2cm cubes, keeping them separate.
3. Heat oil over medium-high heat.
4. Add the cumin, bishop's weed, nigella, and chilies and cook for 15-20 seconds.
5. Add the garlic and cook for another 30-60 seconds.
6. Add the turmeric.
7. Immediately add the watermelon rind and salt and stir-fry for ~5 minutes.
8. Add water, cover, reduce heat to medium-low, and simmer, stirring occasionally, for ~10 minutes.
9. Stir in the watermelon flesh, raise heat to medium-high, and simmer vigorously, uncovered, for ~5 minutes.
10. Sprinkle in cilantro and serve.

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¹ If you don't have bishop's weed a 1:1 ratio of dried thyme and ground black pepper makes a reasonable substitute. ^Back