Pumpkin curry- South Indian style

A pumpkin is a cultivar of a squash plant and is grown all round the world. They are used for different purposes. Though looks hard from outside, when cooked they become soft and has lots of flavour. Loaded with good amount of antioxidents, vitamins and a lot of minerals, this vegetable is being used for varity of dishes including soups.

This recipe I have today typically has a south Indian flavour and is easy to cook.

Prep:10min

Cook:20min

Ready in:30min

Ingredients

Cooking oil- as desired.

1 teaspoon Mustard

4 teaspoon Cumin seeds

1 teaspoon Ginger garlic paste

1 Green chilli cut into half length wise

Curry leaves- 4 or 5

1 large Onion diced.

1/2 tablespoon Corriander powder

1 teaspoon Red chili powder

1/2 teaspoon Turmeric powder

1 medium size pumpkin (500g) cut into pieces (medium to small)

Salt to taste

Water 2 cups

Jaggery: 1 cube (1cu. inch)

1 teaspoon tamarind paste

Method

Heat oil in a deep pan. Add mustard and let splutter. wait till the splutter stops and then add cumin seed, green chili, curry leaves, ginger garlic paste, and onion.

Saute till onion turns golden brown. To this mixture add red chili powder coriander powder and turmeric powder. At this stage you have to be careful to not burn the spices. Mix well for a minute and add pumpkin, salt and 1 cup water. Cook covered on low flame.

Add water if required in between. To this add tamarind paste. Mix well and cook for 1 min.

If your pumkin is not too sweet then add the jaggery and then water. I speacially like the tangy flavour mixed with sweetness of pumpkin.

Mix and cook on high flame. As the water starts to evaporate you will have a thick, sweet and sour pumkin curry ready to be served as side dish with your meal.

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