Day 52: Pumpkin curry

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!

Ingredients

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

Method

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!