This is first time , ‘m preparing something with pumpkin. It went pretty well and quicker than I thought. In southern part of India pumpkin normally is prepared with tamarind to remove sourness. I loved the idea. I really like the flavour and taste of fennel,tamarind and jaggery! So added them too!
11/2 bowl of pumpkin(peeled and cut in big chunks)
2 green chillies
11/2 tbsp tamarind pulp
1 tbsp jaggery
1/2 tsp mustard seeds, 1/2 tsp cumin seeds,1/2 tsp fennel seeds
7-8 curry leaves
pinch of asafoetida(hing)
1/4 tsp turmeric powder
mixture of 1 tsp coriander powder, 5-7 garlic cloves and 11/2 tbsp grated coconut (grind it to fine powder or paste)
1/2 cup water
1 tbsp oil
- Heat oil in the pan. Add mustard seeds and allow it splutter. Add cumin, fennel seeds, curry leaves, asafoetida and green chillies. Mix it and put pumpkin pieces in it. Add turmeric powder and little water(just sprinkle). Mix it and close the lid. Allow it cook for next 5 minutes. Add more water if needed.
- Now add tamarind pulp , jaggery and 1/4 cup water. Add salt and mixture of garlic ,coriander powder and dry coconut powder. Cook it till they are soft. This will take another 5-8 minutes!
- Serve with hot rotis!