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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
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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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Indian Food > Books, Gifts, FREE Recipes > Indian Recipes > Vegetable Recipes > Recipe for Kaddu Masala - Pumpkin Curry 
