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Recipe for Kaddu Masala - Pumpkin Curry

(Ref: RCP301)

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Spicy pumpkin curry with layers of flavour: warming, sweet and savoury...
Serves:	4
Preparation Time:	5 mins
Cooking Time:	20 mins
Ingredients:	Pumpkin, peeled, cubed - 400g
	Garlic Clove, crushed - 1 tsp
	Fresh Ginger, grated - 1 tsp
	Fresh Chillies, minced - 1 (or to taste)
	Mustard Seeds - 1 tsp
	Asafoetida - pinch
	Fenugreek Seeds - 10
	Ground Coriander - 1 tsp
	Turmeric Powder - 1 tsp
	Garam Masala - 2 tsps
	Chilli Powder - to taste
	Groundnut Oil - 3 tbsp
	Black Pepper - to taste
	Tomato Puree - 1 tbsp
	Salt - to taste
	Jaggery - to taste
	Cumin Seeds - 1 tsp
	Onions, sliced - 200g
	Fresh Coriander - 2 tbsps to garnish
Method:	• In a skillet, heat oil and add the asafoetida, mustard seeds, fenugreek seeds, cumin seeds and fry until the mustard seeds pop. Add the onions and fry until lightly golden. • Add the fresh chilli, ginger and garlic and stir. • Add the remaining spices and saute on low heat for about 2 minutes stirring constantly. Add the pumpkin and stir to coat in the spices. • Add the tomato puree, jaggery and salt and enough water to barely cover the pumpkin. • Cover and cook over a low heat until the pumpkin is just tender (about 15 minutes). It should still be firm and not mushy. Check every few minutes and add more water if required, a little at a time. • Garnish with fresh coriander and serve hot, with roti.

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