This Indian Food Recipe Serves 2-3
Pumpkin curry is a vegetable dish which is well recognized in the Indian homes of South Africa. Many Indians of South Africa have certain religious fasts which compensates for vegetarian meals only. Pumpkin curry is known to be one of the must haves when it comes to the religious fastings as well as religious prayers.
Whenever cooked, pumpkin turns out to be sweet & makes the ideal accomplice for chillies & warm flavors. This dish can also be prepared using butternut as it is easier to work with & is also part of the pumpkin family.
This dish is meant to be spicy but if you do not prefer the spiciness then I would suggest not adding too many dry chillies.
I have used butternut to prepare the curry.
Pumpkin Curry Ingredients:
- 1 small onion, slivered
- 2 cloves garlic
- ½ teaspoon jeera seeds
- 2-3 dry red chillies
- 1 teaspoon mustard seeds
- 1 butternut or ¼-½ pumpkin
- salt to taste
- 1 teaspoon sugar
- 2-3 tablespoons cooking oil
- 1 teaspoon turmeric powder
- Cut butternut/pumpkin peel & discard as well as the seeds inside. Cut up the inside of the butternut/pumpkin into cubes & set aside in a bowl / dish.
- Heat oil in a medium sized pot. Slice onions & place in the hot oil. Allow to simmer until onions are transparent.
- Add in the mustard seeds, jeera seeds & garlic cloves. Break the dry chillies in halves & add to the pot.
- Add the turmeric & allow to fry for about 2-3 minutes.
- Add the cubed butternut/pumpkin to the pot. Alternatively, the prepacked, already diced butternut/pumpkin can be used.
- Add in a little water if needed (not too much). Season with salt & allow to cook until butternut/pumpkin is soft but not mushy.
- Add in the sugar & cook for another 5 minutes.
- Serve with roti, puri, rice or soft bread.