Fresh, cold, intensely textured , layers of flavours - this is THE watermelon salad.
The Recipe
2
Ingredients
1 cup mini cubed watermelon, deseeded please!
Handful of fresh basil leaves
2 tsp sesame oil
8-10 curry leaves
1 tsp mustard seeds
1 green chili, finely minced
½ tsp ginger, grated
2 tsp brown sugar
Pinch of hing
Pinch of salt
1 tbsp dark soya sauce
½ tbsp rice wine vinegar
Caramelised cashews:
¼ cup toasted and broken cashews
2-3 tbsp sugar
Pinch of black pepper
Handful of fresh basil leaves
2 tsp sesame oil
8-10 curry leaves
1 tsp mustard seeds
1 green chili, finely minced
½ tsp ginger, grated
2 tsp brown sugar
Pinch of hing
Pinch of salt
1 tbsp dark soya sauce
½ tbsp rice wine vinegar
Caramelised cashews:
¼ cup toasted and broken cashews
2-3 tbsp sugar
Pinch of black pepper
Instructions
First make the caramelized cashews by melting sugar
Once it starts brown throw in the cashews and pepper and remove from heat and swirl the pan to coat the nuts well and place them on a greased butter paper to cool and harden
For the salad:
In the serving bowl, sprinjle the pinch of salt over the watermelon and mix and cool in the fridge
Warm the oil (could be in the same sugar pan!) and add the mustard seeds, hing and chilies
Then add the curry leaves, sugar and ginger and fry until crispy
Pour this over the watermelon and toss well
Then add the soya sauce and vinegar and toss well
Add the caramelized cashews and fresh basil leaves on top and toss well
Refrigerate until ready to serve
Should be served cold.
Once it starts brown throw in the cashews and pepper and remove from heat and swirl the pan to coat the nuts well and place them on a greased butter paper to cool and harden
For the salad:
In the serving bowl, sprinjle the pinch of salt over the watermelon and mix and cool in the fridge
Warm the oil (could be in the same sugar pan!) and add the mustard seeds, hing and chilies
Then add the curry leaves, sugar and ginger and fry until crispy
Pour this over the watermelon and toss well
Then add the soya sauce and vinegar and toss well
Add the caramelized cashews and fresh basil leaves on top and toss well
Refrigerate until ready to serve
Should be served cold.
