Rajasthani Matira Sabzi is a delicious and traditional dish made from raw watermelon (known locally as *matira*).

Wash the watermelon thoroughly, peel the outer rind, and cut into 1 cm cubes. Set aside in a bowl.

Measure 2 tbsp oil or desi ghee^[1][2], 1 tsp cumin seeds, pinch of hing, finely chop the onion, crush the garlic cloves, and finely chop the green chilies. Prepare a small bowl for the spice paste.

Heat a kadhai on medium flame. Add 2 tbsp oil or ghee, then add cumin seeds, hing, and crushed garlic. Sauté for 30 seconds until the spices crackle and release aroma.

Add the finely chopped onion and green chilies. Sauté on medium flame for 3–4 minutes until the onion turns light pink and the chilies soften slightly.

In a small bowl, mix red chili powder, turmeric powder, coriander powder, and salt with 1 tbsp water to form a smooth paste.

Add the spice paste to the pan and cook on medium flame for 2 minutes until the oil begins to separate from the masala.

Add the cut watermelon cubes to the pan. Stir gently to coat all pieces with the masala.

Cover the pan, reduce flame to low (dheemi aanch), and simmer for 3–5 minutes until the watermelon becomes tender but still retains its shape.

Turn off the flame. Sprinkle finely chopped fresh coriander leaves over the sabzi and drizzle a small amount of ghee if desired.

Let the dish rest off the flame for 2 minutes to allow the flavors to meld and the ghee to settle.

Transfer the hot sabzi to a serving bowl. Serve immediately with hot roti, paratha, or steamed rice.