It can be pretty daunting to cook for friends who prefer to eat not only traditional meals but are also vegetarians – can be pretty limiting. My sister had given me a pumpkin from her garden and I cooked this North Indian pumpkin curry. I was pleased when my Gujarati friend said that she had never eaten pumpkin cooked this way before and wanted the recipe. This is also my contribution for meatless Monday.
¼ pumpkin, peeled and diced
1 Tablespoon desiccated coconut
1 Tablespoon coriander
2 Tablespoons sugar
2 Tablespoon oil
1 dry red chilli
4 green chillies
1 medium onion, finely sliced
¼ teaspoon methi seeds (fenugreek) or mustard seeds
1 teaspoon salt
1 cup (250ml) water
Grind the chillies and coconut and add to the pumpkin with the remaining spices.
Braise the onion and methi or mustard seeds in oil, till the onion is soft but not changed in colour (approx. 1 minute).
Add the pumpkin and the spices to the pot and allow to simmer slowly (5 to 10 minutes) stirring several times to baste pumpkin well.
Add water and simmer till pumpkin is tender. The pumpkin must be soft but not mashed.
Add the sugar and cook until the sugar is absorbed and the curry has nice glazed look.
Garnish with coriander and a dry red chilli.