Watermelon Curry (Maitra Curry)
Remove watermelon seeds and cut away the peel. Dice into 2 x 2 inch pieces. Pureé about 170 g of the fruit in a mixer. Add chili powder, tumeric, coriander powder and stir in garlic and some salt.
Heat oil in a pan and brown cumin seeds. Stir in the watermelon pureé after 20 seconds. Reduce heat and simmer for about 5 minutes so that the juice can absorb the aroma. Cook on low heat until the mixture is two thirds of its volume. If you want to add sugar, you can use as much as you desire. Add now and then stir in lemon juice. Simmer for one minute.
Add the remaining watermelon pieces at low temperature and let sit for 3-4 minutes. Turn the watermelon pieces carefully (so they do not fall apart) until they are evenly coated with the sauce.
Serve in bowl as a side dish or appetizer (can also be served cold).