Ingredients
- 1/2 kilo of small cubes of butternut pumpkin pieces
- 1 cup finely chopped shallot
- 1 cup tamarind pulp(lemon size)
- 1 tsp chilli powder
- 5 green chillies
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- few curry leaves
- 1/2 tsp turmeric powder
- 1 1/2 tsp salt – to taste
- 1 tbsp chopped coriander leaves
- 1/2 cup full cream milk
- 1 cup water
- 2 tsp refined oil
Preparation
- Deep fry the pumpkin cubes until golden brown.
- Add turmeric powder,1 tsp chilli powder,salt and pumpkin cubes ,1 cup water and cover it with lid and cook for 6 mins.
- when cooked, mash half the pumpkin with a spoon.
- Heat oil in a wok ,add cumin seeds, mustard seeds,curry leaves,chopped coriander leaves and chopped shallots.saute them for 2 mins.
- Add the cooked pumpkin mixture with full cream milk to the wok and cook for 3 more mins.
- Serve this pumpkin curry with rice, naan or roti.
- Yummmy Curry!