Ingredients:
- 2 tbsp oil
- 1 tsp urad dhal
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 tsp fennel seeds, coarsely pounded
- 1 dried chili, broken into 2-3 cm pieces
- 1 medium onion, thinly sliced
- 1 green chili, cut into 1 cm pieces
- 10-12 curry leaves
- 500 g / about 1 lb pumpkin, seeded, peeled and cut into 2-cm cubes
- 1 1/2 cups water
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 50 g tamarind, mixed with 100 ml water and then strained
- 2 tbsp grated jaggery or brown sugar
- 3 tbsp grated coconut
Method:
- Heat the oil and fry urad dhal, mustard seeds, fenugreek seeds and dry chili pieces till mustard seeds start popping, making sure dhal doesn’t turn too dark / start burning
- Add fennel seeds and stir for a few seconds
- Add onion, green chili pieces and curry leaves. Saute till onion is golden brown
- Add pumpkin pieces, chili, cumin, coriander and turmeric powder and saute for a few seconds
- Add water, bring to boil and then lower heat, cover till pumpkin is very tender (almost mushy)
- Add tamarind, jaggery and coconut. Cook till liquid is absorbed (1-2 minutes)
- Serve hot with hot chapatti (soft Indian bread)
Serves: 4
Inspiration source:
South Indian Cookbook by Devagi Sanmugam, page 126