This is an excellent vegetarian recipe, full of goodness and so easy to cook. Now that fresh pumpkin is in the shops, there is no need to resort to the canned version. We eat this dish as a side to a meat curry, it is medium in heat, ( hot taste ) and has a thickish gravy. The same basic recipe can be used for squashes, gourds, and even potatoes. There is never any left over and the pot is always clean.
- 1 lb pumpkin, peeled and cubed
- 1 onion, peeled and chopped
- 2 tomatoes, chopped
- 4 garlic cloves, chopped
- 2 tablespoons dried red lentils
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon chili powder
- 1⁄2 teaspoon turmeric powder
- 1⁄2 lemon juice
- 2 tablespoons oil
- 1⁄2 teaspoon fenugreek seeds
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon mustard seeds
- 6 curry leaves
- 2 red chilies, broken up
- 1 teaspoon salt
- Heat a heavy bottomed pan over low heat and roast the lentils, coriander seeds, and the cumin seeds, till aromatic. Take off the heat and leave them to cool. When cool grind them to a fine powder.
- Heat the pot and add the sauce ingredients, when the seeds start to splutter add the chopped onions and till till they are light brown in colour.
- Add the garlic and tomatoes, fry till tomato is soft.
- Add the pumpkin, turmeric powder, chilli powder and salt. stir in one cup of water, and the lemon juice, cover the pot and cook till the pumpkin is soft.
- Remove the lid and add the ground spice and lentil mixture, cook for a few mins to let the sauce thicken.