I never really liked pumpkin until I had it in this form. It took a bit of convincing for my sister to try it too but she loved it as well!
1. 500g kaddu (pumpkin)
2. 1 onion
3. 1 tomato
4. 2 cloves garlic
5. 1/2 tsp dhania (coriander) powder
6. 1/2 tsp salt
7. 2/3 tsp haldi
8. 1/3 tsp chilli powder
9. 1/3 cup coconut milk
10. 1 tbsp oil
For the garnish
1. 2-3 stems of curry leaves
2. 1 dry whole red chilli
3. 1 tsp rai (mustard seeds)
4. 1 tsp oil
1. Wash and peel the pumpkin. Chop into 1” cubes
2. Chop the onion and tomatoes into small pieces.
3. To make the masala paste, heat oil in a small wok and add onions and garlic paste and stir for 2 minutes. Then add the coriander powder, chilli powder, haldi (turmeric), salt and stir for a minute. Add the chopped tomatoes and stir for 5-6 minutes. Switch off gas and let it cool
. Then put this in a mixie and blend for 30-40 seconds or until it is a smooth paste. Can add a bit of water too to make the paste smooth.
4. Heat oil in a large wok on medium.
5. Put the chopped pumpkin pieces in and stir for 7-8 minutes. Then add the masala and stir for 3-4 minutes.
6. Now add 2 tbsp of water around the sides and reduce heat to low and put a lid on and leave it for 5-6 minutes. The pumpkin should soften by now but still firm in shape.
7. Add the coconut milk and stir on low heat for a minute.
8. While the pumpkin is in the wok with a lid on, take a pan and heat oil and then add the whole red chilli along with rai/mustard seeds. Stir for about 30 seconds and then add the curry leaves and stir for a minute. Switch off gas.
9. Put the pumpkin curry in a bowl and garnish with the fried curry leaves , whole chilli and rai.
Enjoy with roti and some yogurt on the side!