I love to use pumpkin in soups raitas or even parathas. This curry is mildly sweet, spicy and savory. Topping it with creamy yogurt or coconut milk makes it even more delicious.
Chopped pumpkin (about 3 cups)
2 tsp panch phoran
slit green chillies
dry red chillies
1 tbsp jaggery or sugar
Chopped cilantro for garnishing
coconut milk or whipped yogurt (1/2 cup)
MethodHeat some oil in a pan and add the panch phoran, cloves, slit green chillies, dry red chillies and curry leaves. Once it starts spluttering add the pumpkin salt and turmeric powder. Stir well. Cover and cook for 5 minutes. Now add the powdered jaggery, a little black salt and cook till the pumpkin is done but not mushy. Garnish with cilantro. Before serving pour a little coconut milk or whipped yogurt on top. Serve hot with parathas.