Pumpkin Curry

  • 2 cups peeled and cubed pumpkin
  • ½ tsp each of mustard seed
  • fenugreek
  • cumin seed
  • ginger powder & turmeric
  • 1 tbs ghee or sunflower oil
  • 2 tsp desiccated coconut
  • 1 tsp ground peanut
  • ½ tsp garam masala
  • 2 tsp jiggery
  • fresh coriander
  • salt

Heat the ghee in pan and add the mustard seed, fenugreek, cumin seed, ginger powder, turmeric and stir well until mustard seeds begin to pop. Then add pumpkin and mix for 1-2 minutes or until pumpkin is nicely coated. Next add some water to cover pumpkin. Then add salt, desiccated coconut and ground peanut and garam masala. Stir, cover and leave to cook on medium to low heat for about 20 minutes. Towards the end add jaggery and fresh coriander.