Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

August 8, 2011

PUMPKIN AND TOMATO CURRY

. PUMPKIN AND TOMATO CURRY Serves 6 Preparation Time 45 minutes Ingredients ½ kg pumpkin, 2 onions chopped finely, A […]

. PUMPKIN AND TOMATO CURRY

Serves 6 Preparation Time 45 minutes
Ingredients
½ kg pumpkin,
2 onions chopped finely,
A few curry leaves,
1 teaspoon ginger and garlic paste,
2 teaspoons chillie powder,
1 teaspoon coriander powder,
½ teaspoon mustard seeds
2 medium size tomatoes chopped,
2 tablespoons oil
Salt to taste
Remove the skin of the pumpkin and cut into 2 inch pieces.
Wash and soak in a little water.
Heat oil in a pan and add the mustard seeds, curry leaves and onions and fry till golden brown.
Add the tomatoes, chillie powder, salt, turmeric powder, coriander powder and ginger garlic paste and sauté for a few minutes.
Now add the pumpkin pieces and mix well.
Add 1 cup of water and cook on low till the pumpkin is cooked.
Care should be taken not to overcook or the pieces will get smashed. Serve as a main curry or a side dish with rice.

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Article written by Bridget White-Kumar
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