Pumpkin curry

PUMPKIN CURRY

INGREDIENTS

• Pumpkin – 300gms
• Sambar pwdr – 1 or 1 1/2 tsp
• Tamarind – marble size
• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Uraddal – 1/2
• Fenugreek seeds – ¼
• Onion – 1 finely chopped
• Green chilli chopped –  4 or 5 or as required
• Curry leaves as required
• Freshly grated coconut – 1 tbsp
• Salt to taste
• Coriander leaves for garnish

PREPARATION

1. Peel the pumpkin and chop it.
2. Pressure cook it with little salt upto 3 whistles .
3. Once it cools down ,add ½ cup water and mash it into a fine puree.Add sambar pwdr and mix well . Keep aside.
4. Soak tamarind in ½ cup hot water .

METHOD

Heat oil in a pan ,add mustard seeds and let it crackle .

Add fenugreek seeds . [ don’t burn ]

Add onion + green chilli + curry leaves and fry till translucent.

Add asafoetida .

Add the tamarind juice + ½ cup water + salt and mix well.

Allow it to boil for a minute on medium flame.

Add the pumpkin puree and mix well.

Allow it to boil .

Add coconut and simmer on low flame for 2 or3 mins

Finally garnish with coriander leaves and off the flame .

Can be served with hot rice /idli /dosa.

NOTES

1. As I have added sambar pwdr ,it tastes like sambar .
2. You can avoid sambar pwdr and fenugreek seeds.
3. Adjust water as per the consistency you want .

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