Serves: 4
Ingredients:
- Pumpkin – 2 cups, chopped into ¼” cubes
- Mustard seeds – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Curry leaves – 4-5
- Asafoetida – a pinch or two
- Green chillie’s – 2, chopped fine
- Tamarind pulp – ¼ teaspoon
- Cumin powder – ¼ teaspoon
- Turmeric powder – ½ teaspoon
- Salt to taste
- Oil – ½ teaspoon
Method:
- To a kadai on medium heat, add oil and mustard seeds. Let the seeds pop and then add in cumin seeds, curry leaves, asafoetida and green chillies.
- Tip in the chopped pumpkin, stir around and cook on low heat until pumpkin is done. The pumpkin pieces should be cooked and whole, not squishy and mashed up.
- Goes well with rice and dal.
One comment