Few months ago I had a bought pumpkin from the grocery shop and I had reserved the seeds . The seeds were washed, cleaned and sun dried. And I showed it , not being sure if I would get any produce.
And finally after 2 months I got a fully grown huge Pumpkin 🎃 . My first organic Pumpkin from kitchen garden and I had to make something special. So I prepared this Kerala style Pumpkin curry which I had learned from my MIL and I saw a similar recepie updated by another popular blogger Veena’ s Curry world and following her steps in this recepie.
Let’s checkout the detailed recepie below 👇🏻
Recepie:
Preparation time: 10 mins
Cooking time: 20 mins
Serves: 4
INGREDIENTS:
- Pumpkin : 2 cups roughly chopped
- Shallots: 10 to 12 chopped
- Tomato: 1 small chopped
- Green chillies: 2 slit
- Curry leaves: few sprigs
- Turmeric powder: 1/2 tsp
- Red chilli powder: 2 tsp
- Coriander powder: 1 tsp
- Tamarind: 1 lemon size
- Salt: as required
- Coconut oil: 2 tbsp
For tempering:
- Mustard seeds: 1 tsp
- Dry red chillies: 2 broken
- Fenugreek seeds: a pinch
- Asoefitida powder: a pinch
- Curry leaves: few
- Coconut oil: 2 tbsp
PREPARATION:
- Soak tamarind in hot water for 10 mins.
- Pressure cook the chopped pumpkin pieces with 1/4 tsp turmeric powder and salt in tamarind water for 1 or 2 whistles and set aside.
- Heat oil in a pan, add green chillies and shallots , sauté till the shallots turn soft and pink.
- Lower the flame and add turmeric powder, red chilli powder and coriander powder. Sauté for 2 mins.
- Add tomatoes and keep sauteeing till it turns soft and mushy.
- Add the cooked pumpkin to the pan.
- Add a cup of hot water with enough salt.
- Cover and cook for 5 mins on high flame.
- Open the lid, simmer for another 5 mins on low flame.
- For tempering, heat oil, add mustard seeds, let it splutter.
- Add fenugreek seeds ,dry red chillies , asoefitida and curry leaves. Give it a quick toss and pour this on the Pumpkin curry.
- Keep it covered for sometime before serving.