Monday, June 22, 2009
Red Pumpkin Curry
Being harmlessly good souls, my friends and I have completely pardoned our husbands from green groceries duty. Not a big deal, right?It is to us, it's our fun day. We try to make the monotous task a little fun. Every other friday, we ladies go to the local grocery store in the evening, finish our job and then end it with dinner at a restaurant with our families.
I got the red pumpkin after many days this time. It is Mr. N's one of the most favorite veggie. On second thought, Mr. N and I are veggie lovers, there are rarely any vegetables that we do not like. So here we go with this easy recipe.
3 cups of red pumkin slices
7-8 curry leaves
2-3 red chillies
1/2 tsp methi seeds
1/2 tsp pooppy seeds
1 tsp grated coconut(fresh or dried)
small bud of tamarind
2 tsp oil
1/4 tsp garam masala(I used maharashtrian style aka "kala masala")
chilli powder as per taste
mustard seeds, Asafoetida, turmeric powder( for seasoning)
cilantro for garnishing
Heat oil in kadhai and add all the seasonings. Saute red chillies, curry leaves, methi seeds, poppy seeds, grated coconut, chili powder, garam masala for 3-4 seconds. Add the chopped pumpkin, tamarind pour some water and let it cook on slow flame. The pumkin should cook in 20-25 minutes on slow flame. I retain the pumpkin cover as well for cooking so slices do not loose their shape and also it should add some more nutrition(fiber).