PUMPKIN AND TOMATO CURRY

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In India, the pumpkin is cooked in a variety of ways such as curries, side dishes, savoury snacks and sweets. Pumpkin puree is made into soups and desserts such as pies and pastries and the seeds are often roasted and eaten as a snack. .

Serves 6   

Preparation Time 45 minutes 

Ingredients

½ kg pumpkin,

2 onions chopped finely

A few curry leaves

1 teaspoon ginger and garlic paste

2 teaspoons chillie powder

1 teaspoon coriander powder

2 medium size tomatoes chopped

2 tablespoons oil                         

salt to taste

Remove the skin of the pumpkin and cut into 2 inch pieces. Wash and soak in a little water. Heat oil in a pan and add the curry leaves and onions and fry till golden brown. Add the tomatoes, chilly powder, salt, turmeric powder, coriander powder and ginger paste, garlic paste and sauté for a few minutes. Now add the pumpkin pieces and mix well. Add 1 cup of water and cook on low till the pumpkin is cooked.  Care should be taken not to over cook or they will get smashed.

Serve as a main curry or a side dish with rice.