Saturday, 3 May 2014

Watermelon Skull Curry - No Onion No Garlic Series

This whole month of May is going to be a no onion no garlic theme in my kitchen. Reason is my Grandma-in-law who has given up these spices and so I have also decided to give a try to some unique and interesting dishes barring these spices. Now, the most common fruit in this scorching summer heat is the watermelon, besides of course the king of fruit. While we love the sweet and juicy flesh, the skull always goes down the bin. What a waste! Well, not any more. Next time you are having a watermelon, do remember to try this recipe.

Skull of half a watermelon, green skin peeled and the flesh chopped into small pieces
2 medium potatoes, peeled and chopped
1 tbsp ginger grated
1 medium tomato chopped
1/2 tsp onion seeds or kalonji
1 tsp cumin powder
1 tsp turmeric powder
1 tsp chilli powder
1/2 tsp sugar
1 tsp garam masala powder
2 whole red chillies
Fresh coriander leaves
1-2 tbsp mustard oil
1/3 cup fried lentil dumplings (optionally you can use fried prawns or fish head or skip it altogether)

Pressure cook the watermelon skull pieces for upto 2-3 whistles until tender. It won't be as tender as a raw papaya but will be a little chewy. So do not ocercook.
In a pan, heat the oil and fry the potatoes and keep aside. In the same oil, add the onion seeds, whole red chilly, and grated ginger and fry for 1-2 minutes. Now add the  chopped tomatoes and fry till mushy.  Add the dry spices except for the garam masala. Fry till oil starts coming out. Now add the boiled skull pieces and fried potatoes and mix well. Add the fried lentil dumplings ( or prawns or fish head if using) and cover and cook on medium flame for 5-10 minutes. Add the garam masala and check the seasoning. Garnish with fresh coriander leaves and serve hot with steamed rice or chapatis. You can also replace the onion seeds with saunf to bring about a different flavor.

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