February 2016 is New Zealand’s First Watermelon month, the key producer of the great watermelons that are grown in NZ is LeaderBrand and they are the brains behind this idea. This post is a part of a competition to create recipes using watermelon or to use a great pun, to use your melon.
I have had my thinking hat on for a while thinking about watermelons and #NZWatermelonMonth. In my head I have file cabinets full of recipes and ideas I have seen. It took a while for my brain to find this idea and when I did I made it my own and cooked my heart out.
Now, I didn’t make this idea up and it doesn’t look pretty. It tastes mighty fine and is a fab way to use all of the melon. The taste isn’t unlike cucumber or marrow but better.This is based upon an Indian dish which was stored in my vast head files, this dish is called ,tarbooz ke chile ki sabj. It hails from the Rajasthan region which is the region of India that calls me back and I hope to visit again one day.
This dish is more of a side dish and will go perfectly with just about every Indian main I can think of. I have kept the spices to ones likely to be found in your cupboard but feel free to experiment. I am sure my dish is not very authentic but it is the flavours I love. Be brave, use your melon…..your whole melon.
I am sure you can come up with things to do with the normal people’s part. There are many recipes out there for wonderful salads, sorbets and smoothies.
I don’t usually post many pictures with my recipes but I wanted to add a couple here so you can see how to best cut the watermelon. The rind on my watermelon wasn’t huge but it still worked fine.
Watermelon Rind Curry - Muffinmum.com
400g water melon rind chopped into 2cm rough square (you can increase the spice ratio to suit how much rind your watermelon yields)
1-2 cloves garlic finely chopped
2 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric powder
1/2 tsp chilli powder
1 tsp garam masala
Salt and pepper
1/4 c water
Heat oil in a pan, you need just enough to cover the bottom.
Add cumin seeds and cook until you can smell them release their flavour.
Tip in garlic and give a good shake and let cook for a minute.
Next add the spices.
Tip in that rind and stir well so it is coated in the spice oil.
Add the 1/4 c water and cover the pan.
Cook for 10 mins on a low heat, give the pan couple of shakes.
Remove lid and cook until the rind is soft.
Serve warm as a side dish and enjoy.