Ingredients:

• 1 – medium watermelon, chilled
• 1 – small muskmelon, chilled
• 1 stalk – Basil leaves, chopped
• 1 – small flake garlic, crushed
• 1 – small green chilli, very finely chopped
• 1 stalk – Curry leaves
• 1 tbsp – roasted sesame seeds
• 1/4 tsp – Nigella seeds
• 1/4 tsp – aniseed (saunf)
• 1/4 tsp – melon seeds
• 1/4 tsp – Mustard Seeds
• 1 tsp – Olive oil
• Pepper to taste
• Salt to taste

Method:

1. Scoop out marble sized balls of both melons, with a melon scooper. Rub it on the insides of a large salad bowl.
2. Add melon balls to the bowl.
3. Add sesame seeds, salt pepper.
4. Heat oil in a small crucible, add all seeds.
5. Allow to sputter, add chillies and curry leaves.
6. Pour over melon, while still sizzling.
7. Cover, allow fumes to settle, and aroma to permeate for 2-3 minutes.
8. Add shredded basil leaves, toss lightly, serve cold.

Recipe courtesy of Saroj Kering