Pumpkin Spicy Curry

Here is one more version of Pumpkin Spicy Curry. This recipe uses onion, tomato, fennel seeds and garlic for extra flavorful taste. This curry can be served with rice, chapatti or roti.(Indian Bread)

Check out some other Pumpkin recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:

Pumpkin chopped - 2 cups

Onion (medium size) - 1 no

Tomato – 1 no

Garlic – 2 to 3 flakes

Sauf/Fennel Seeds – 1 tsp

Curry Leaves - 3 to 4 leaves

For Seasoning:

Mourie/ Mustard Seeds - 1 tsp

Jeera/Cumin Seeds - 1 tsp

For Masala Powders:

Red Chili Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Coriander seeds Powder - 1 tsp

Salt to taste

 Method:

Step 01) Clean the inner part of the pumpkin and cook it in microwave for 4 mins.  with outer skin. Once it is boiled it is very much easy to peel off the thick outer skin. Dice it and keep it aside

 

Step 02) Heat a pan add sauf/fennel seeds and garlic and fry for 2 mins. Then fry onion till transparent then add tomato, curry leaves

 

  

Step 03) When tomato turns mushy add all masala powders and cook till raw masala smell disappears. Let it cool and then grind it.

 

Step 04) In the same pan add oil for seasoning and add the seeds and allow them to splutter. Add grounded paste and ½ cup water and add the boiled pumpkin and cook for 5 mins so that all masalas gets into pumpkin.

 

Serving: Serve with steam rice, chapati or toti.

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