Ingredients

The following ingredients have 2 Servings
  • 1 cup watermelon (pureed)
  • 1 cup watermelon (cubed for the curry)
  • 2 Tbsp sunflower oil
  • 1/2 tsp yellow mustard seeds
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp Thai Chili (De-seeded & crushed (Sub: jalapeno peppers))
  • 1 tsp ginger (crushed)
  • 1 tsp garlic (crushed)
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 7 curry leaves
  • 1 cup chick peas (from a can, drained)
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1/2 tsp garam masala

Instruction

  • In a wok or medium saucepan, heat sunflower oil on medium high
  • After 30 seconds, add both types of mustard seeds
  • When the black mustard seed start to pop, add the cumin seeds
  • Now add the following in this order: Thai chili, ginger, garlic, red chili powder, turmeric powder and curry leaves
  • Immediately add the chick peas and turn down the heat to medium
  • Keep stirring for about 3 minutes
  • Add the pureed watermelon, salt, cumin powder and garam masala.
  • Mix well and let it heat on medium heat for about 5 minutes or until the sauce starts to thicken
  • Add cubed watermelon.
  • Mix well and cook for another 5 minutes.
  • Transfer to a bowl and serve with naan and rice