Quick Pumpkin Curry | No Coconut, No Lentils
Ingredients
- Pumpkin cubes- 1/5 cups
- Tamarind- Small lemon sized
- Jaggery- 2 tsp
- Grated ginger- 1 tsp
- Turmeric powder- 1/4 tsp
- Red chilly powder- 3/4 tsp
- Salt- 1 tsp
To temper
- Cooking oil- 3 tsp
- Fenugreek seeds- 1/2 tsp
- Cumin seeds- 1 tsp
- Fennel seeds- 3/4 tsp
- Broken red chilly- 1 no.
Instructions
Preparation
- Soak tamarind in 1/4 cup of water and extract it's thick juice discarding the residue.
Method
- Peel off the pumpkin and scoop out the seeds. Then chop the kernel in to medium sized cubes. Measure 1.5 cups and keep aside. Heat a pan with oil, cumin, fenugreek, broken red chilly and fennel seeds.
- When the cumin seeds pop, include grated ginger and saute for few seconds. Add red chilly powder, turmeric powder and continue sauteing for few more seconds.
- Next include pumpkin cubes and mix with spices. Add salt and 1 cup of water.
- Cover the pan with lid and cook till the pumpkin cubes are soft but not mushy.Once done add tamarind extract.
- Finally add jaggery and cook for few minutes and switch off.
Notes
- This pumpkin curry is prepared really quick because it has no lentils and no coconut.
- The fennel seeds and ginger are key spices which take the delicious-ness to next level. So don't skip them.
- Adjust the sour and sweet taste for the perfect curry.