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Spiced Watermelon Curry (Watermelon Subji)

A family recipe since July 2007

A surprising, savory curry that turns sweet watermelon into a spiced, roti-friendly dish. Light, fragrant and perfect for using summer fruit in a new way.

30 min total4 servings

Ingredients

  • Watermelon - 1/2 kg
  • Onion - 1 whole
  • Tomato - 1 whole
  • Green chilies - 2 whole
  • Ginger-garlic paste - 1 tbsp
  • Chili powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Chicken masala powder - 1/2 tsp
  • Curry leaves
  • Salt to taste
  • Cooking oil
  • Water - 1/4 cup

Instructions

  1. 1Peel the watermelon and cut it into small pieces, then pressure cook with 1/4 cup of water for 5 minutes until the pieces are tender.
  2. 2Heat cooking oil in a pan over medium heat, add the ginger-garlic paste, and fry until it turns golden brown and fragrant so the raw edge mellows.
  3. 3Add the onion, green chilies and tomato along with chili powder, turmeric powder, coriander powder, garam masala and chicken masala powder; cook, stirring frequently, until the raw smell disappears and the tomato softens.
  4. 4Add the cooked watermelon cubes, season with salt, and fold gently; cook for 5 to 10 minutes so the flavors meld and any excess moisture reduces slightly.
  5. 5Stir in the curry leaves, give the curry a final taste and seasoning adjustment if needed, then remove from the heat.
  6. 6Optional: serve hot with roti or steamed rice for a comforting, slightly sweet-and-spicy meal.

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