Black Pumpkin Curry

Ingredients 

• ½ medium yellow pumpkin
• 1 cup thin coconut milk
• 1 medium onion
• 10-12 curry leaves
• Salt to taste
• 3-4 garlic cloves
• 1 tablespoon cumin seeds
• 2 tablespoon fennel seeds (saunf)
• 1 tablespoon coriander seeds
• 2-3 green cardamoms
• 1 inch cinnamon
• ¼ tablespoon fenugreek seeds (methi dana)
• 10-12 black peppercorns
• 7-8 cloves
• 15-18 dried curry leaves
• ½ cup thick coconut milk

Method

1. Cut pumpkin into large pieces.
2. Heat thin coconut milk in a non-stick pan, add pumpkin pieces and mix well.
3. Slice onion and add to the pan along with curry leaves. And salt and mix well.
4. Roughly chop garlic and add to the pan and mix well. Cover and cook till the pumpkin becomes soft.
5. Dry roast cumin seeds, fennel seeds, coriander seeds, cardamoms, cinnamon, fenugreek seeds, peppercorns, cloves and dried curry leaves in another non-stick pan till brown. Switch off the heat, cool to room temperature and grind to a fine powder.
6. Add thick coconut milk to the first pan along with 3-4 tbsps ground powder and mix well. Cover and cook on low heat till the pumpkin is fully cooked. Store the remaining powder for later use.
7. Transfer the curry into a serving bowl and serve hot.

Nutrition Info