Pumpkin is one vegetable not many want or like to eat. But it is a very versatile vegetable for cooking. From sweet to savory, one can make Pumpkin Pie, Pumpkin kheer and also pumpkin soup, pumpkin squash!! Wonderful na?!
At my home, we only used to make pulusu out of it or put it with other vegetables in Sambhar. This simple yet delicious recipe was introduced to me after marriage by my Mother-In-Law. And since then, it has been part of my comfort food list :)
Today I want to share with you all my Sasu Maa's recipe of Pumpkin Curry.
For the curry:
Pumpkin/Kaddu - 1/2kg
Green chillis- 2 nos
Tamarind extract- 1 cup
Jaggery- 1 cup
Salt- as per taste
Turmeric- 1/2 tsp
Red Chilli powder- 1/2 tsp
Curry leaves- 7-8 nos
Coconut( grated)- 1 cup
Garam Masal/ Kala masala- 1/2 tsp
Green Coriander- 1-2 sprigs for garnishing.
For the tempering/tadka:
Oil- 2 tbsp
Mustard seeds/ Raai- 1 tsp
Hing/ Asafoetida- a pinch
Procedure:
- Wash and dice pumpkin to a bite size cube. Some may prefer to remove the skin but it has got the most amount of nutrition so I prefer to cook it with the skin intact. Although the skin is hard but it cooks very well in no time and this way the curry does not get mushy too.
- Heat oil in a wok and add mustard seeds and hing. As the seeds splutter, put green chillies and curry leaves and this will give away a nice aroma.
- Add the diced pumpkin to the wok and cook covered for 5-7 minutes.
- After they are half cooked, add all the spices. Turmeric, Salt and Chilli powder. Again cover and cook for 3 minutes till all spices are well incorporated in it.
- Now add the tamarind juice, jaggery/sugar and grated coconut.
- Add a little water and bring this to a boil.
- Keep stirring on medium-high flame till half of the water is reduced. This is a semi-liquid preparation of the curry. You may change the consistency as per your need. Sprinkle some garam masala or kala masala( which I got from my hometown) and keep covered. Let the masala do its magic! Garnish with a sprig of coriander and serve hot with chapati, fulke or varan bhaat.
