Pumpkin Curry

Ingredients

· ▢ 1 small pumpkin (kaddu)

· ▢ 1 teaspoon cumin seeds

· ▢ 1 or 2 dry red chilies (optional)

· ▢ ½ teaspoon red chili powder

· ▢ ½ teaspoon turmeric powder

· ▢ ¼ teaspoon Garam Masala Powder

· ▢ 1 teaspoon pomegranate seed powder or dry mango powder (amchur)

· ▢ 2 teaspoon crushed jiggery/ coconut sugar (optional)

· ▢ 2 tablespoon Blissful Living Fennel Fenugreek ghee

· ▢ ¾ cup water or 1 cup water

· ▢ a few chopped coriander leaves for garnishing (optional)

· ▢ Salt as per your taste

Instructions

1. Wash the pumpkin. Peel and chop the pumpkin.
2. In a pressure cooker or pan heat the ghee.
3. Add the cumin seeds and sauté for a minute on a low flame.
4. Now add the red chilies and fry for some 15 seconds.
5. Add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.
6. Add the jiggery/coconut sugar (optional)
7. Mix the pumpkin with the rest of the spices and sugar/jaggery. Add water and salt.
8. Cover the cooker with a lid and pressure cook for 7-8 minutes.
9. If you do not have a pressure cooker then cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.
10. Now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder.
11. Stir the mashed pumpkin well and cook for minute or two.
12. If the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid.
13. This kaddu ki sabzi should not be dry nor watery, just in between.
14. Garnish with extra ghee /coriander leaves and serve with rice/ sourdough bread or roti.