Sweet sour and tangy pumpkin curried recipe is a delight with roti or naan and a dollop of yogurt.
Course Dinner, Lunch
Cuisine Indian
Keyword Gluten Free, Soy Free
Ingredients
Cubes of pumpkin500 gm
3small finely chopped tomatoes
1medium finely chopped onions
10fresh curry leaves
1tbspgarlic ginger paste
1chopped fresh chilli
4cardamom podsseeds only
1tspmustard seeds
1tspchilli powder
½tspturmeric powder
½tspcumin powder
1tspsalt or to taste
2tbspolive oilvegetable or coconut oil work fine too
Instructions
Heat oil in a wok or medium pan over moderate heat. Throw in mustard and cardamom seeds, cook for one minute or until seeds start to splutter. Be sure not to burn the seeds.
Add curry leaves and stir for few seconds to allow flavour to release and then add chopped onions, sauté until light brown.
Add garlic ginger paste and cook for a minute or until lightly brown and then add the remaining dry spices, cook stirring until fragrant (appx 1minue)
Throw in chopped tomatoes, green chilli, stir cook for two minutes or until the oil starts to separate from the paste.
Add diced pumpkin and stir until the cubes are covered with curry paste.
Add 2 cups of water and mix well. Cover with a lid and cook for 7-8 minutes or until the pumpkin is tender.