Veggie Foodie

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:

1. 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
2. Add fennel seeds and stir for a few seconds
3. Add onion, green chili pieces and curry leaves. Saute till onion is golden brown
4. Add pumpkin pieces, chili, cumin, coriander and turmeric powder and saute for a few seconds
5. Add water, bring to boil and then lower heat, cover till pumpkin is very tender (almost mushy)
6. Add tamarind, jaggery and coconut. Cook till liquid is absorbed (1-2 minutes)
7. Serve hot with hot chapatti (soft Indian bread)

Serves: 4

Inspiration source:

South Indian Cookbook by Devagi Sanmugam, page 126