The Dish: Mela -- Jhinga Chaat

The Chef: Anupam Joglekar

Serves two

INGREDIENTS
12 large shrimp
½ cup tomato, chopped
½ cup cucumber, julienne
1 tbsp cilantro leaves, chopped
¨û tsp toasted cumin seeds
1 tbsp lemon juice
¼ tsp kosher salt
½ tsp masala (a curry-like spice found at Indian markets)
Seedless watermelon, sliced

METHOD
- Boil the shrimp in its shell for four minutes, remove from water and plunge into chilled water to stop the cooking. Once cooled remove the shell and de-vein the shrimp. Slice in half length-wise.
- Toss the shrimp in a bowl with all the other ingredients except the watermelon.
- On a chilled plate, arrange the watermelon on the sides, put the tossed chaat into the center and garnish with cilantro sprig if desired.

Mela
578 Tremont Street
Boston, MA
617-859-4805
http://www.melaboston.com/