After a long and wonderful holiday with my mother-in-law, it feels so good to be back to blogging, recipes and my routine life. After enjoying best of the delicacies from my mother-in-law’s kitchen, it is time to give you all a sneek-peek of it. Enjoy this pumpkin curry which is usually prepared during the festival ‘Sankranti’. So happy Sankranti to all my blogging friends! Enjoy.
Serves 2 persons
2 cups pumpkin pieces (cut in big blocks)
1/2 cup sesame seeds
1/4 cup jaggery
3 green chilies (cut length wise), 2 dry red chilies
7-8 curry leaves
1/2 tsp coriander powder, 1/2 tsp red chilly powder, 1/4 tsp turmeric powder
1 tsp mustard seeds, 1 tsp cumin seeds
pinch of asafoetida
1 tbsp oil, 1 tbsp ghee
- Peel the pumkin and de-seed it. Cut the pumpkin in big pieces.
- In a flat bottomed pan roast sesame seeds for about 3-5 minutes on low heat. Allow it to cool down and blend it to form coarse powder. Add jaggery and blend it again to form a nice mixture.
- In same pan, heat oil and ghee. Add mustard seeds and allow it to crackle. Add cumin seeds, curry leaves, green chillies , red chillies and asafoetida. Mix well and add pumpkin pieces. Mix it and close the lid and allow it cook for next 10 minutes on low heat.
- Now add turmeric powder and salt. Mix well. Pumpkin should become just soft but you should still be able to bite it. If it is not still cooked, then allow it to cook for 3-4 more minutes.
- Add chilly powder, coriander powder, sesame-jaggery mixture and mix well. By now the curry will turn little sticky due to jaggery. With-out breaking pumpkin pieces, mix the curry well.
- Serve hot with whole-wheat rotis or bajra or millet roti.