This is a tasty curry that can be prepared for a mild and light lunch. I have this curry with steaming hot basmati rice. Pumpkin pieces absorb the nutty flavour of coconut milk and with hot rice this curry tastes like heaven. If ‘Pitta’ is aggravated or if you are having acidity then this a very good option for a meal. It conforms to the Ayurvedic method of cooking since no onion and garlic is used. So let’s see the recipe of this satvik curry.
Equipment and Utensils
Wok with lid
Flat metal spoon
350 grams (2 cups) Pumpkin washed, peeled and cut into 1 inch pieces
200 ml (1 cup) Thick Coconut Milk
1 tablespoon Clarified Butter (Pure Ghee)
¾ teaspoon Salt
1 tablespoon Finely Chopped Fresh Coriander
1 teaspoon Dry Coriander Powder
½ teaspoon Roasted Cumin Powder
¾ teaspoon Kashmiri Red Chilly Powder
¼ teaspoon Garam Masala Powder
¾ teaspoon Dry Mango Powder
1 teaspoon Cumin Seeds
½ teaspoon Ginger Paste
7-8 Curry Leaves
1 Green Chilly chopped
½ teaspoon Turmeric Powder
¼ teaspoon asafetida Powder
Put ghee in a wok and keep it on medium flame.
When ghee is hot, add all ingredients mentioned under the tag ‘ For Tempering’.
Wait until cumin seeds crackle and then add pumpkin pieces.
Sprinkle some salt and mix well.
Cover the wok with a lid and lower the flame.
Let it cook for 6 to 7 minutes; give it a stir after every 2 minutes.
When pumpkin is cooked, add dry spices along with coconut milk.
Mix gently, adjust the seasoning and cover the wok with the lid.
Now let it cook for 2 more minutes.
Garnish with freshly chopped coriander and serve hot with any mild rice preparation.
Preparation Time: 20 minutes
Cooking Time: 12 minutes
Number of Servings: 3
Total Calories: 1092.26 Kcal
Fat: 97.37 gm
Protein: 11.83 gm
Carbohydrates: 42.15 gm
Folic acid: 10.5 ug
Minerals: 4.0 gm