Matira curry with courgette paratha

This matira curry with courgette paratha brings sweet watermelon, sharp lime and warming spices into one bright, comforting plate. Soft, savoury parathas round it out with gentle heat and a fresh, earthy note, making each mouthful feel light, fragrant and full of contrast.

The sugar and ghee or oil lift the energy density, but the overall mix of watermelon, courgetti, peas and herbs keeps it relatively light, so Nutri-Score B is a sensible estimate.

Method

1. Make the paratha dough: Put the courgetti, peas, coriander, ginger, chilli, turmeric, sesame seeds and 2 tablespoons of the ghee or oil into a food processor. Blitz until the mixture comes together, then add the flours and salt a little at a time, blitzing after each addition. Once you have added about half the flour, add the yoghurt and keep blending until you have a soft, pliable dough that does not feel sticky.
2. Adjust the texture: If the courgette gives off a lot of liquid, add a little more flour. If the dough feels dry, add a splash of water. Turn it out onto a lightly floured work surface and knead with your knuckles until it feels soft and smooth, then cover and leave it to rest in a cool place for 1 hour.
3. Start the curry: While the dough rests, make the matira curry. Heat the oil in a karai, wok or large frying pan over a medium heat. Add the cumin seeds, dried chillies, ginger and turmeric, letting them sizzle briefly so the spices release their aroma.
4. Add the watermelon base: Pour in the watermelon juice straight away and stir well. Add the salt and sugar, then bring the mixture to a gentle rolling boil. Cook until the juice reduces by about a third, which deepens the flavour and gives the curry a richer base.
5. Finish the curry: Add the watermelon cubes and cook for 4 to 5 minutes, just until they soften slightly but still hold their shape. Stir in the lime juice, taste, and adjust with a little more salt if needed. Keep it warm while you finish the parathas.
6. Shape the parathas: Divide the dough into 6 equal pieces and roll each piece into a ball, keeping the dough covered as you work. Roll each ball into an 18cm circle, aiming for even thickness rather than a perfect shape so it cooks evenly without drying out.
7. Cook the parathas: Heat a tawa, flat griddle or large frying pan over a medium heat. Cook one paratha at a time, turning it when small bubbles appear. After about 30 seconds, lift one edge and drizzle 1/4 teaspoon of the remaining ghee or oil into the pan, then press gently all over with kitchen paper or a clean cloth so it cooks through without burning.
8. Build colour and serve: Turn the paratha again, drizzle with a little more ghee or oil and press lightly with a spatula. When brown speckles appear, move it to a plate and repeat with the remaining parathas. Serve the matira curry with the courgette parathas and finish with fresh mint, if using.

Tip: Keep the rolled parathas covered while you cook so they stay soft and easy to handle.