Cook the watermelon pieces in a cup of water with salt and turmeric powder until soft. You can also cook them under pressure.
To make a fine paste, combine the coconut, green chilies, Jeera, sesame seeds, and Rye.
Once the vegetables are cooked, add the ground paste and boiled kala chana to the pot and bring to a boil.
Combine the curd and add in the curry. Turn off the stove.
In a small kadai, heat the oil and then add the Rye, methi seeds, and red chilli. When the curry leaves begin to crackle, add them to the curry and pour it over it.
Watermelon curry is ready to eat with your favourite hot millet chapati.