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:
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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