Pumpkin curry is a simple curry prepared with sambar powder, It makes an awesome combo with roti, or as a side dish with sambar rice. It is an quick and easy to make recipe with simple spices which gives a taste and aromatic flavor to the dish.
Pumpkin – 500 gm chopped
Mustard seeds – 1/4 tsp
Onion – 2 medium chopped
Curry leaves – 2 spring
Garlic – 2 or 3 cloves crushed
Clove – 2 – 3 no’s
Cinnamon – 1 small stick
Green chilly – 1 or 2 no’s
Sambar powder – 3 tsp
Turmeric powder – 1/4 tsp
Coconut grated – 1/4 cup (optional)
Coriander – 1 small bunch chopped
Salt to taste
Oil to fry
Chop pumpkin into small pieces, immerse in water, and set aside. Keep all the ingredients handy to start.
Heat a pan by adding oil in it, when it is hot, add clove, cinnamon and mustard seeds in it, allow mustard seeds to sizzle in oil, add curry leaves, add crushed garlic, fry until you get a fresh aroma, add onion, fry until onion turns to light brown in color.
Add chopped pumpkin into it, saute for 5 min,
Add sambar powder and turmeric into it, fry for another 5 min, in a medium flame.
Add 1/2 cup of water, add salt to taste, bring it to boil, cook in a medium low flame, close the lid of the pan. Cook until pumpkin is cooked for 6 to 7 min.
Ensure the veggies are almost done, bring the curry to thick in consistency,
Finally add grated coconut (optional)and chopped coriander, combine with curry, switch off the flame.
Close the lid of the pan, rest it for 5 min before you serve.
Transfer the dish to a serving plate and enjoy as a side dish for roti or rice.
You can add spices like cinnamon, clove and garlic in preparing the curry or you can skip.
You can remove the skin of pumpkin or you can chop along with the skin, which is optional.