Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Pumpkin Curry

Traditional Recipe 17: Pumpkin Curry recipe

🧺 Ingredients

• Pumpkin (kumhalyu): 500g (cubed)
• Oil: 20ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Curry leaves: 10
• Green chillies: 2 (slit)
• Ginger: 1 tsp (8g, minced)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ½ tsp (2g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1½ tsp (7g)
• Sesame seeds: 1 tsp (7g)
• Lemon juice: 1 tbsp (15ml)

👩‍🍳 How to make Pumpkin Curry

1. Peel and deseed pumpkin; cut into 2cm cubes.
2. Heat oil (20ml) in heavy kadai over medium heat (160°C).
3. Add mustard seeds; crackle 30 sec.
4. Add cumin seeds, asafoetida, curry leaves, green chillies; fry 1 min.
5. Add ginger; fry 1 min until fragrant.
6. Add pumpkin cubes; stir well to coat for 2 min.
7. Add turmeric, red chilli, coriander, salt (5g), sugar; mix thoroughly.
8. Cover kadai; cook on medium heat (150°C) for 20-25 min, stirring every 5 min.
9. Pumpkin should become very soft, light golden, almost melting.
10. Sprinkle sesame seeds; add lemon juice.
11. Serve hot. Pumpkin should be creamy, tender, subtly sweet.

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