I had long known that melon seeds are used in Indian cuisine but had never used them myself. I looked but didn’t find any the last time I visited an Indian grocery store so I ordered some through Amazon.
I pan roasted some of the melon seeds to get an idea of ways I might decide to use them. As they were heated the flat seeds puffed up and gave off a nice nutty aroma. They also had wonderful flavor. They would work great in a pesto.
Ingredients for the pesto were:
- curry leaves
- homemade curry leaf paste
- curry leaves and mustard seeds fried with mustard oil
- toasted melon seeds
- green cayenne chili peppers
- toasted white poppy seeds
- olive oil
- kosher salt
- splash of white wine vinegar
- dash of Turbinado sugar
Many of the seeds can be removed from fresh chilis by cutting off the stem end and rolling the pepper between thumb and index finger starting at the tip and working up to the stem end. Most of the seeds are thereby extruded.
This pesto is so delicious I had to exercise extreme self restraint to stop myself from devouring all of it by the spoonful. Now to decide upon ways to use the pesto. I’m thinking that I need to make a large batch to freeze for future use.