Last Updated on December 14, 2020 by Chef Mireille
Rajasthan Watermelon Curry or Matira Curry is a savory curry that goes well with any North Indian flatbread like Naan, Gobi Paratha or Kulcha!
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!
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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.
This post is for the CC Challenge of the month
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
- Paneer Mint Kulcha
- Amritsari Aloo Kulcha
- Kashmiri Naan
- Khoba Roti
- Bajra ki Roti (Millet Bread)
- Achari Paratha
Rajasthan Watermelon Curry
- 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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