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WATERMELON
CURRY
MATIRA
CURRY (RAJASTHAN)
(MURGHI CURRY FROM BANGLADESH)
| This recipe is from Rajasthan.
In the summer, temperatures in this arid desert region exceed
1000F and in the old days, before foodstuffs from other regions
were easily available, the Rajasthani had to rely on what
was locally available. Watermelons, called matira in
Rajasthan, were one of the few fruits available in the summer,
and are used to make an interesting semi-dry curry.The flavour
shouldd be hot, sweet and sour, hence the large amount of
chilli powder - and Rajasthan chilli is pungent. You can substitute
paprika, which is milder. Quite interesting to eat with rice,
or as a side dish. |
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| Serves
2 |
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| Serves
4 as a side dish |
|
| 1/4
large watermelon |
salt |
11/2
teaspoon red chilli powder
a pinch of turmeric powder |
2
tablespoons oil
1/4 teaspoon cumin seeds |
1/2
teaspoon coriander powder
1 teaspoon garlic puree
|
2-3
teaspoons limejuice
sugar to taste (optional) |
|
| 1
Cut
up the watermelon and remove the seeds. Peel off the skin and
chop the flesh into 11/2-in (4-cm) cubes.
Take 1 cup of the chopped watermelon, blend and make juice.
To the juice add the chilli, turmeric and coriander powders,
garlic puree and salt, to taste, |
| 2
Heat the oil in a wok and add the cumin seeds and within 20
seconds add the juice. Lowe the heat and simmer for 5 minutes
or so, so that the spices cook completely and the liquid is
reduced by a third. If using sugar, add it now, then add the
lime jice and cook for 1 minute. |
| 3
Add
the chopped watermelon and cook over a low heat for 3-4 minutes,
gently tossing it until all the pieces are covered in the spice
mixture. |
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