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Watermelon Curry

Course: Side Dish
Cuisine: Indian


  • 1 kg seedless watermelon with rind
  • 2 tbsp vegetable oil
  • ½ tsp ajwain/carom seeds
  • ½ tsp cumin seeds
  • ½ tsp nigella seeds black onion seeds
  • 3 dried red chillies broken into small pieces
  • 4 cloves garlic finely chopped
  • salt to season
  • ¼ tsp turmeric powder
  • 2 tsp fresh coriander leaves finely chopped


  • Cut the outer dark green layer of the watermelon rind keeping the inner whitish-green rind intact. Remove the red flesh of the watermelon from the whitish rind; dice both separately and keep aside.
  • Heat oil in a pan and add the whole spices; ajwain, cumin, nigella and dry red chillies. When fragrant, add the garlic and sauté on medium heat for about 30 seconds.
  • Add the watermelon rind pieces and turmeric powder, mix well and season with salt. Cover and look for about 6-7 minutes till the rind has browned and softened. Do not add any water.
  • In the meantime, blitz half the watermelon flesh pieces and keep aside.
  • After 7 minutes, add the blitzed watermelon pulp and ½ cup water; mix to combine and cook covered till the rind has become tender.
  • Then add the remaining flesh pieces and cook on high for 3-4 minutes.
  • Garnish with chopped coriander leaves and serve warm.