Name: Pumpkin Curry with roasted Coconut recipe by usha balagopal at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 cup - grated coconut; 1 tsp - chopped onions; 1 tbsp - coriander seeds (whole); 1/2 tsp - fenugreek; 1/2 tsp - chilly powder; 1/2 tsp - turmeric powder; 2 tsp - oil; Few curry leaves; Salt to taste; 1 cup - diced pumpkin (yellow); To Garnish:; 1 tbsp - chopped onions; 1 - red chilly; 1/2 tsp - mustard seeds; Few curry leaves; tamarind paste - 1 tsp

Ingredients Serving: 2

1 cup - grated coconut
1 tsp - chopped onions
1 tbsp - coriander seeds (whole)
1/2 tsp - fenugreek
1/2 tsp - chilly powder
1/2 tsp - turmeric powder
2 tsp - oil
Few curry leaves
Salt to taste
1 cup - diced pumpkin (yellow)
To Garnish:
1 tbsp - chopped onions
1 - red chilly
1/2 tsp - mustard seeds
Few curry leaves
tamarind paste - 1 tsp

Instructions

Add some oil in a pan, add the coconut. Stir fry for a few minutes. Add the onions. Fry till golden brown. Keep the flame low so that the coconut does not burn.
Add the next four ingredients at regular intervals. Fry and keep aside. Add the chilly powder and turmeric after the pan is taken off the fire.
Boil the chopped pumpkin with two green chillies (slit lengthwise) in 2 cups of water till well cooked.
Grind the fried mixture to a very fine paste, adding the required amount of water.
Mix the ground mixture into the boiled pumpkin and let it simmer on a low flame. Add the tamarind pulp and salt to taste. Mix well. Remove from the fire and keep aside.
Heat 1 tsp of oil in a pan, add the onions & fry till golden brown. Next add the red chilly, curry leaves and mustard seeds. Pour the pumpkin curry into the pan once the mustard seeds have spluttered.
Serve hot with rice.

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