Prep 10 mins
Cook 1 hr
Boiling the seeds is part of the secret to crisp results. Plain old bright yellow supermarket curry powder works better than garam masa, which can turn bitter in the oven.
- 1 2⁄3 cups water
- 1⁄3 cup curry powder
- 1 lime, juice of
- 1 teaspoon salt
- 1 garlic clove, minced
- 2 1⁄3 cups hulled pumpkin seeds
- margarine, for dotting
- Combine 2/3 cup water and the curry powder in a saucepan and mix well. Add the lime juice, salt and garlic and mix. Stir in the remaining water and then simmer to heat through.Add pumpkin seeds and smmer for 5 minutes, stirring often. Don't boil.
- Drain seeds but don't rinse. Spread on a baking sheet at least 10 by 15 inches. (Really, two is better.) Sprinkle with salt and dot with butter. Bake at 250 degrees until crisp, stirring occasionally, about 1 hour.