Rajasthani Tarbooj chana sabzi | Watermelon Chickpeas curry
 
Prep time
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Make this vegan and gluten free Rajasthani Tarbooj and chana sabzi | Watermelon Chickpeas curry that gets ready under 25 minutes,  for a hearty lunch. This will leave your tastebuds dancing and the family thinking you being crazy for using watermelon in making sabzi.
Author:
Recipe type: Main course
Cuisine: Indian
Serves: 4
Ingredients
  • Boiled chick peas- 1 cup
  • Watermelon pureed - 1 cup
  • Big cubes of watermelon for curry - 1 cup
  • Oil - 2 Tbsp
  • Mustard Seeds - ½ tsp
  • Cumin Seeds - 1 tsp
  • Whole Chilly - 1
  • Ginger crushed - 1 tsp
  • Garlic crushed - 1 tsp
  • Red chili powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Cumin powder - 1 tsp
  • Garam Masala - ½ tsp
  • Curry Leaves - 10
  • Salt - 2 tsp
Instructions
  1. Take 1 cup of chopped watermelon and blend it to make puree. Set it aside.
  2. Heat a kadai/pan on medium heat, add 2 oil and add mustard seeds/rai. Once it crackles add cumin seeds.
  3. Now add whole chili, crushed ginger, garlic, red chilli powder, turmeric powder and few curry leaves.
  4. Saute and add the boiled chick peas. Turn down the heat and mix everything well.
  5. Add the watermelon puree and season it with salt.
  6. To this add cumin powder & garam masala powder.
  7. Mix it well and let it cook on medium heat for about few minutes until the sauce starts to thicken.
  8. Then add 1 cup of cubed, big Watermelon chunks. Mix well and cook for another few minutes. Test the taste and adjust the seasoning.
  9. Serve this hot with naan/roti/chapati or rice.
Recipe by at https://yummytalesoftummy.com/rajasthani-tarbooj-chana-sabzi/