(Thank you everyone for helping get this to FoodBuzz Top 9)
Hmmm ....... I seem to be posting lots of bake stuff lately. This should be a change ... and healthier too! Besides, there are pumpkins everywhere you turn, with halloween just over and thanksgiving a couple of days away.
This is one of my favorites from Indian cuisine and the recipe came to me by way of a good friend who has decided to uproot and re-plant herself and husband down under, leaving us a couple of good friends short over this end of the planet. Sigh. You know who you are.
But, on the positive side, we now have another place to visit for our holidays. Yay! And since she's not here to cook me this dish, I hope I'll do justice to this healthylicious recipe of hers.
Fortunately (for me), it's not too fussy a dish to make. You can even substitute the pumpkin with potatoes but you won't get the same sweetness.
I love this with naan bread.
1 small pumpkin, skinned and seeded, cut into large cubes (I used oriental summer squash and you can even leave the skin on if you like a bit more bite to the texture, just give it a good clean with a brush)
2 sprigs curry leaves, discard stalks
2 - 3 tbs mustard seeds
5 - 6 dried chillies or more if you like it kicking hot, soaked to soften and remove some of the seeds
2 large onions, finely chopped
2 - 3 tbs grated ginger
1 tbs turmeric powder
1 tbs coriander powder
oil for frying (I used grapeseed oil)
Heat oil in pan and stir in curry leaves, mustard seeds and dried chillies until the mustard seeds start to pop. Remove chillies.
Add chopped onions and grated ginger and fry until onions are soft.
Toss in diced pumpkin, turmeric powder and coriander powder and stir to combine.
Add about half cup of water, stir and simmer covered, until liquid evaporates and pumpkin turns soft. If needed, add more water, cover and simmer until the desired softness. Do not put in too much water or pumpkin will become mushy.
Add salt to taste.
(Sprinkle with some chopped fresh coriander if desired)