Here’s an unusual recipe for one last end-of-summer hurrah. You can still find watermelons at the growers’ markets, and the ones in my garden are just getting ripe. With the weather still hot, this is the perfect thing to try this weekend. I got this recipe from the Albuquerque Journal several years ago, but it comes from Rajasthan, and was originally published in The Great Curries of India, by Camilla Panjabi. It’s hard to categorize—it could be an appetizer, a salad, a dessert, a side dish, or even a main dish, because it is actually quite filling. It’s sweet and refreshing, but watch out—when the watermelon juice runs down the back of your throat, it’s spicy! You’ll be addicted before you know it.

[amd-zlrecipe-recipe:193]

Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Edible Santa Fe

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