Rajasthan Watermelon Curry

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Last Updated on December 14, 2020 by Chef Mireille

Matira Curry

Rajasthan Watermelon Curry or Matira Curry is a savory curry that goes well with any North Indian flatbread like Naan, Gobi Paratha or Kulcha!

Rajasthan Watermelon Curry

Watermelon as a curry – not a natural food combination right? I spent years glancing at this recipe in one of my cookbooks. The Great Curries of India is my go to cookbook when I am in the mood to try a new Indian recipe. It is much used with a torn cover and food stains in the pages that occurred while cooking from it.

It intrigued me, but I was hesitant as I wasn’t sure I would like this unusual flavor combination. Watermelon I think of as a fruit to be enjoyed as is during hot summer days and the juice can be so refreshing. That’s pretty much the extent of my watermelon usage, but this recipe changed my mind!

RELATED: WATERMELON SALSA

Finally, I had purchased an entire watermelon and decided to use some of it to try this curry and hope I would like this novel concept. This Matira (watermelon) Curry comes from the north Indian state of Rajasthan. This fiery curry from Rajasthan is very hot, so I reduced the chile pepper from the original recipe by 1/2 teaspoon, however if you can tolerate more heat, feel free to add it. Try out my adapted version of Rajasthan Watermelon Curry.

Although it is often eaten with rice in Rajasthan, for me it was a great breakfast with some Amritsari Aloo Kulcha.

I was so surprised how much I liked it. I had decided to try this recipe more out of curiosity than anything else and I ended up loving it. It is such a complex flavored curry – hot, sweet, spicy and tangy all at the same time. This is definitely one recipe I would repeat time and time again.

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Before we get to the recipe, here are some Indian flatbreads you might like to enjoy with this delicious Rajasthan Watermelon Curry.

Indian Flatbread Recipes

Rajasthan Watermelon Curry
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Rajasthan Watermelon Curry

Prep Time10 mins
Cook Time10 mins

Ingredients

  • 1/4 large watermelon seeded and peeled
  • 1 teaspoon red chile powder cayenne pepper
  • 1/8 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic paste
  • 2 tablespoons oil
  • 1/4 teaspoon cumin seeds
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Instructions

  • Chop watermelon into 1 1/2 ” cubes. Divide the watermelon in half and put one half in the blender. Puree.
  • Heat oil in a large skillet or wok. Add cumin seed. After about 10 seconds, add watermelon juice. Add chile powder, turmeric, coriander, garlic paste and salt. Bring to a boil. Reduce to a simmer and cook for about 5 minutes.
  • Add cubed watermelon, sugar and lemon juice. Cook on low heat for 3 minutes, tossing well to coat the watermelon with the spices.
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Padmajha PJ

    That's such a different curry!Ever since you told us about it ,i was so eager to check it out. Looks so good. Will buy watermelon just to try this curry ๐Ÿ™‚

  2. Pavani N

    what an interesting curry Mir. I've never heard a curry with watermelon before. It looks yummy, love the color and the flavors sound amazing.

  3. Srivalli

    Mir, this is really such an amazing dish!…I would never have thought of using the pulp for gravy..so innovative and kudos on trying it out..we have made subzi with the rind and know it tastes good..and the colour looks so bright!

  4. Manjula Bharath

    very very delicious and yummy watermelon sabzi ๐Ÿ™‚ Looks like I have to pull back all the rajasthani recipes which I haven't posted yet ๐Ÿ˜‰ very inviting curry dear !!! you have made it so tempting !!

    • [email protected]

      here the watermelons dont have so much seeds and you can also buy seedless but as you can see I still left a few in – people also can pick out as they eat the same way they would with whole spices in curries – dont let that deter you from making this delicious curry

  5. Sandhya Ramakrishnan

    5 stars
    That is such a beautiful curry Mir! The sweetness of watermelon would have balanced the spices well. It also gives the curry such a beautiful color. I would love to try this soon!

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