Cucamelons harvested from my garden turned into a South Indian style pickle…
Cucamelons look like a miniature watermelon, inside is like cucumber & tastes like cucumber with a hint of lime. However, they are neither cucumber nor melons. Totally different species, popular in Mexico & Central America. My neighbor introduced this tiny cute vegetable to me & I fell head over heels at the first sight. I’ve planted cucamelon in my backyard garden & it didn’t disappoint me. It grew like a weed & I’ve been harvesting almost every single day. So rewarding it is.
Please watch this video to know everything about cucamelon & how to grow it in your garden.
Cucamelons like any other vegetable can be added to stews, soups, curries, stir-fries, etc. They are excellent for making pickles. I made a South Indian style pickle with cucamelons, turned out awesome. Sharing the recipe with you guys.
Cooking Video
- Cucamelons, chopped- 2 cups
- Kashmiri chili powder- 1 tbsp
- Turmeric powder- ½ tsp
- Salt- 1½ tsp
- Gingelly or Light Sesame oil- 3 tbsp
- Mustard seeds- 1 tsp
- Cumin seeds- 1 tsp
- Dried red chili flakes- 1 tsp
- Garlic, chopped small- 2 tbsp
- Curry leaves- 1 sprig
- Fenugreek seeds- 1 tsp
- Asafoetida- ⅛ tsp
- White Vinegar- ¼ cup
- Gingelly or Sesame oil- 1 to 2 tbsp
- Chop the cucamelons, cut each cucamelon to 3 pieces.
- Instead of cucamelon we can use chopped raw mangoes or gooseberries.
- Add Kashmiri chili powder, turmeric powder & salt to the cucamelon, combine well.
- If you want the pickle to be very spicy, add regular chili powder.
- Place a wide frying pan or clay pan over medium heat. Let turn hot.
- Add oil, let the oil turn hot. I've added gingelly or light sesame oil, or use vegetable oil.
- Add mustard seeds, let splutter.
- Add cumin seeds & dried red chili flakes, saute for a few seconds.
- Add chopped garlic, saute till garlic turns golden in color.
- Add curry leaves, saute.
- Add fenugreek seeds & asafoetida, saute for a few seconds.
- Do not burn the fenugreek seeds, it will impart a bitter taste.
- Add the cucuamelon combined with the spices.
- Combine well, cook for 4 minutes till they turn soft.
- Do not over cook the cucamelons.
- Add white vinegar, combine well.
- Cook for 2 minutes.
- Finally, add gingelly or sesame oil.
- Take the pan from the heat, let the pickle cool down completely.
- Transfer to an air tight container, store it in the refrigerator.
- This pickle can be stored in the refrigerator for a couple of months.
- Enjoy with rice, chapati, etc.
