I know this picture doesn’t look that good as I wanted it to be , but you know what I was really hungry, thought to take a click after pouring it to rice – my meal , just one click and then I flurried on to my plate.
Pumpkin – 1 and 1/2 cup when chopped
Tomatoes – 1/2 medium chopped (Optional)
Ginger – 1/2 tsp finely chopped (Optional)
Green chili’s – 2 to 4 no’s slit (Adjust as per preference)
Turmeric Powder – 1/2 tsp
Coconut – 1/2 cup grated
Cumin seeds – 1/2 tsp
Small Onions- 2to 4 no’s (Optional)
Oil – Preferably coconut oil – 2 Tbsp
Small Onion – 2 to 4 no’s sliced
Curry leaves – 1 or 2 springs and as usual I didn’t have it
Dry Red chili’s – 2 no’s crushed
* Cook pumpkin with tomatoes & Ginger (if using) , green chili’s , turmeric powder , salt and enough water.
Boil till nicely done (May use a pressure cooker to save time) Mash these cooked pumpkin using a spoon.
* Grind the ingredients given under grinding (coconut , cumin seeds and small onion) with little water, grind till smooth, pour this over the mashed pumpkin , stir and keep heat in low , cook for 3 to 5 minutes and switch off the heat.
* Heat oil in an other pan, saute chopped small onion , curry leaves and Dry red chili’s till brown. Pour this over the pumpkin curry and serve hot with any rice.
Use Ripe Pumpkins/Manthanga for best results , as then it gets mashed nicely and thickens the curry.
May add some Mung Dal/ Mung Beans too if you like(It adds to the flavor and also makes it thick) cook’em first till done then add the the pumpkin mixture to it , follow the recipe given above.