Spicy pumpkin curry with layers of flavour: warming, sweet and savoury...
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|| |
• 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.