Tangy pumpkin curry
Tangy pumpkin curry is a great companion to millet breads like buckwheat/kuttu.
Servings: 2
Ingredients
- ½ kg yellow pumpkin
- 2 tablespoon clarified butter or 'ghee'/Use any oil if you want to make it vegan
- 1 small piece of ginger chopped
- 1 small green chilly chopped
- 1 teaspoon cumin seeds/ Jeera
- ¼ cup groundnut crushed
- ½ teaspoon salt
- ½ teaspoon amchur/dry mango powder
- ½ teaspoon sugar
Instructions
- Dice the pumpkin into small pieces and steam it for 8-10 minutes.
- Crush the groundnuts coarsely in a food processor or roughly using a knife
- In a pan, heat the ghee and add the cumin seeds,ginger,chillies to it.
- Once the cumin seeds splutter, add the crushed groundnuts, toast it for 2-3 minutes.
- Add the diced pumpkin to it followed by salt,sugar and amchur.
- Let it cook for 5-7 minutes,mix the pumpkin slowly else the pieces will break
- Turn off the heat , serve warm
Notes
Note:
You can also use oil instead of ghee.
Add some 'amchur' or dried mango powder/few drops of lemon juice if you want to add sourness to it after curry is done.
You can also add teaspoon ground 'saunf' /powdered fennel seeds to improve the flavor.
You can also use oil instead of ghee.
Add some 'amchur' or dried mango powder/few drops of lemon juice if you want to add sourness to it after curry is done.
You can also add teaspoon ground 'saunf' /powdered fennel seeds to improve the flavor.