A delicious sweet and spicy curry.

Pumpkin Curry

1 kg pumpkin, cubed
Oil for cooking
1 cinnamon stick
1 large onion, finely diced
4 cloves garlic, grated finely
1 sprig curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
4 whole green chillies, sliced
5 dried red chillies
Salt to taste
Sugar to taste
¼ cup chopped dhunia
Methi powder

1. Heat oil in a large pot on medium heat, add sliced onion, curry leaves, cinnamon stick, mustard and cumin seeds and sautè until the onion has browned.

2. Add garlic and fry for a minute. Add cubed pumpkin, chillies, salt and a little water to assist with cooking. Add a little sugar to bring out the sweetness of the pumpkin. Allow to simmer until the pumpkin softens.

3. Once cooked stir through a 1/4 cup of chopped fresh coriander and 1/4 teaspoon methi powder and serve with roti, rice or my favourite puri.


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