RED PUMPKIN IN COCONUT MILK CURRY

INGREDIENTS

Red Pumpkin (diced) - 1/2 kg
Coconut milk - 200 ml
Onions - 1 medium
Cumin seeds - 1 tspn
Coriander seeds - 1/2 tspn
Cloves - 5
Fennel seeds - 1/2 teaspoon
Chili powder -1 tspn

Oil - 2 tbsn

Turmeric - 1 tspn

Dry mango powder - 1 tspn
Salt - As per taste

METHOD

1. Dry Roast the dry Masalas (Cumin, Coriander, Cloves, Fennel Seeds) and grind to fine powder.
2. In a non stick pan add oil and onions. Cook for 2 minutes.
3. Add ground dry masalas and cook for 1 minute.
4. Add diced pumpkin and cover with lid till pumpkin is tender.
5. Add coconut milk, turmeric powder, chili powder, dry mango powder and salt.
6. Cook for another 2-3 minutes. Add water if curry becomes thick.
7. Garnish with fried curry leaves and grated fresh coconut.

NOTE - SERVE WITH RICE.


PHOTO FROM
http://slowfoodmagaliesvalley.co.za/wp-content/uploads/2013/03/pumpkin-currypan.jpg