Manthanga/ Pumpkin Curry

Usually pumpkin is not in my grocery list, since it imparts a sweet taste to the curry. But when the grocery shopping was done by my better half, there comes the pumpkin to my kitchen. I had this recipe with me, which i had not tried. So tried it and it was not so bad.

Ingredients

2 cups - Pumpkin, chopped to small pieces
1/2 tsp - Turmeric powder
1/2 tsp - Red chili powder
Few curry leaves
Salt to taste

To grind

1/2 cup - Freshly grated coconut
3 to 4 - Big shallots/ small onion

To crush & powder

4 to 5 - Big garlic flakes, crushed
1/4 tsp - Perumjeerakam / Fennel seeds, powdered

Season

1/2 tsp - Mustard seeds
3 to 4 - Big shallots, chopped
2 tbsp - Grated coconut
2 - Dry red chili
Coconut oil

Method

1 ) Cook chopped pumpkin in enough water ( 1 to 1.5 cup ) along with turmeric powder, red chili powder, curry leaves and salt to taste. Cook till pumpkin is well cooked.

2 ) Grind the coconut and shallot without adding any water. If needed add 1 or 2 tbsp water and grind - but not to very smooth paste. It can be slightly coarse.

3 ) Add the ground paste to the pumpkin pan and bring to a boil. Add little water, if only it is necessary. The gravy should not be watery. When it is starting to boil, add crushed garlic and perumjeerakam powder. Adjust salt to taste and bring to a boil. Take off the stove.

4 ) Heat a pan with coconut oil. Add mustard seeds and pop it, then add shallots, red chili and coconut. Fry till the shallot and coconut turns lightly brown. Pour this seasoning over the pumpkin curry and cover with a lid.

Serve as a side dish with steamed white rice and to complete the menu have something spicy like a fried fish and pappad.