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.