Sweet & Spicy Pumpkin Curry

Name: Sweet & Spicy Pumpkin Curry
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6
Ingredients: 1/2 pumpkin; 1 tbsp Kashmir chili powder; 1 tsp turmeric; 2 tbsp dhania jeera; 1 tsp garam masala; 2 tsp salt; 1 tbsp garlic paste; 1 tbsp ginger paste; 4 tbsp jaggery; 1 cup water; 1/2 cup oil; 2 cups onions; 3 green chilies; 1 cup Tomatoes; 1 tbsp mustard seeds; 1 tbsp fennel seeds; 1 tbsp jeera; 1 tbsp nigella seeds; 1/2 cup oil; 1 tbsp ghee; 1 onion; Curry leaves; Dried chilies

Burmawala Kitchen 30th May 2024

Servings: 6 Total Time: 1 hr 5 mins Difficulty: Beginner

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Welcome back to Burmawala Kitchen! flavourful and aromatic Spicy Pumpkin Curry. This dish perfectly balances sweet and spicy flavours, making it a delightful addition to any meal. Follow along for an easy, step-by-step guide to recreate this delicious curry at home.

Spicy Pumpkin Curry is a traditional dish that combines the natural sweetness of pumpkin with a medley of spices, resulting in a rich and aromatic curry. The addition of jaggery provides a subtle sweetness that balances the heat from the red Kashmiri chili powder and green chilies. This dish is perfect for those who enjoy a mix of sweet and spicy flavours in their meals. It’s not only delicious but also packed with nutrients, making it a healthy choice for lunch or dinner. Serve it with rice for a complete and satisfying meal.

Ingredients:

For the Pumpkin Curry:

Half a pumpkin, seeds removed, peeled, and chopped into small cubes
1 tablespoon red Kashmir chili powder
1 teaspoon turmeric
2 tablespoons dhania jeera (coriander-cumin powder)
1 teaspoon garam masala
2 teaspoons salt
1 tablespoon garlic paste
1 tablespoon ginger paste
4 tablespoons jaggery (or to taste)
1 cup water
1/2 cup oil
2 cups chopped onions
3 green chilies, slit
1 cup chopped tomatoes

For the Tempering:

1 tablespoon mustard seeds
1 tablespoon fennel seeds
1 tablespoon jeera (cumin seeds)
1 teaspoon nigella seeds
1/2 cup oil
1 tablespoon ghee
1 sliced onion
Curry leaves
Dried chilies

For Garnish:

Fresh coriander, chopped

Instructions:

1. Preparing the Pumpkin:

Remove the seeds and peel the pumpkin. Chop it into small cubes.

2. Mixing the Spices:

In a bowl, combine red Kashmir chili powder, turmeric, dhania jeera, garam masala, salt, garlic paste, and ginger paste.
Mix well to ensure even distribution of the spices.

3. Cooking the Onions and Tomatoes:

Heat 1/2 cup of oil in a pan over medium heat.
Add the chopped onions and sauté until translucent, about 5-6 minutes.
Add the slit green chilies and fry for another minute.
Add the chopped tomatoes and cook for 5 minutes until they soften.

4. Adding the Pumpkin:

Reduce the heat to medium and add the spiced pumpkin cubes to the pan.
Mix well and cook for about 5 minutes to allow the Flavors to meld.

5. Adding Jaggery and Water:

Add 4 tablespoons of jaggery to the pan. Stir well to ensure the jaggery melts and incorporates into the curry.
Pour in 1 cup of water, mix thoroughly, and reduce the heat to medium.
Cover the pan with a lid and cook for 45 minutes, checking occasionally to ensure the pumpkin is cooked but not too soft.

6. Preparing the Tempering:

In a separate pan, heat 1/2 cup oil and 1 tablespoon ghee over medium heat.
Add mustard seeds, fennel seeds, jeera, and nigella seeds. Braise until the mustard seeds pop and the spices release their aroma, about 3 minutes.
Add the sliced onion and fry until golden brown.
Add curry leaves and dried chilies, frying for another minute.

7. Finalizing the Curry:

Pour the prepared tempering directly into the pumpkin curry.
Mix well to combine all the flavours.

8. Garnishing and Serving:

Garnish the curry with fresh chopped coriander.
Serve hot with rice.