This curry comes with the goodness of the freshly roast and ground spices, coconut milk and mildly sweet pumpkins.
- Pumpkin – 1 cut into large chunks
- Llight coconut milk – 1 can
- Curry Leaves – 10
- Chilli powder – 1/2 tspn
- Oil – 1 tblspn
- Salt – To taste
- Cumin powder – 1/2 tspn
- Coriander powder – 1 tspn
- Onion – 1/2 cup
- Garlic – 5 cloves, finely chopped
- Ginger – 1 tspn
Spices to roast and grind:
- Whole cumin, whole corriander, pepper corns, fenugreek seeds, mustard seeds, curry leaves – 1 teaspoon each
- Roast all the spices mentioned in the list above till it slightly browns and releases an aroma. Either using a mortar and pestle or spice grinder, make a coarse powder of these roasted spices. Keep aside.
- Heat oil in a skillet. Add mustard seeds and let them crackle.
- Toss in curry leaves, ginger and garlic, and cook them till the raw smell of ginger and garlic leaves.
- Now, cook the onions till they are soft. Put the pumpkin chunks into the skillet and stir it well.
- Add the dry spices and mix it well.
- Once the vegetables are coated well with the dry spices, add the roasted and ground powder. Give it a mix.
- At this point, add salt and coconut milk. Add more if you wish to have the curry a little runny.
- Stir the vegetables, spices and coconut milk once.
- Cover and cook till the pumpkins are soft and completely cooked.
- Once done, serve with hot rice or parathas/ rotis.