Don’t feel quirky on seeing the title. Actually its a curry made out of the whitish part of the watermelon. Last week when we were having tha last pieces of a whole red juicy watermelon, I was saying Amma about making dosa out of watermelon’s whitish part. She was amazed to know that it can be cooked and eaten and jumped up to the kitchen to try her own creation.
I helped her peel the skin and cut the whitish part into bite sized pieces. After that I was busy playing with the kids and within minutes she brought me before a piping hot plate of a wonderful looking curry and it was hard to believe that its from the watermelon.
It took less than 15 minutes to make this curry and leaving the reddish part upto 3-4 mm with the white flesh gave a subtle sweet touch to the curry which I loved it. Actually I ate them on its own but think it would be lovely when paired with roti. It more or less resembled ash gourd in taste.
Watermelon (red part removed, skin peeled and the white flesh cut into bite sized chunks) – 1 cup
Salt – 1/4 tea spoon
Sambar powder / Chilli powder – 1/4 or 1/2 tea spoon
Peanut oil – 1/2 tea spoon
mustard seeds – 2 pinches
Urad dal – 1/2 tea spoon
Sprig of curry leaves
How to make it ?
In a thick bottomed vessel heat the peanut oil. When hot add the mustard seeds. As the pop add the urad dal and fry till they turn golden. Add the curry leaves. Add the watermelon white chunks and the sambar powder and salt. Mix well and cook it covered in low flame for 7-8 minutes. Check if its cooked or cook for 2/3 more minutes. You don’t need to add water as the white flesh leaves more water on its own.
It was delicious and bit crunchy and little sweet. The tough part is to remove the green skin from the white flesh. Otherwise its a perfect curry!