A super simple and delicious pumpkin dish that takes no effort to put together and is comfort at it's best!
And here is the recipe:
Yield: For 4
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
- 1 tbsp flavorless oil (grapeseed, sunflower, or canola)
- 2 cups diced pumpkin
- 1 dried Kashmiri red chili
- 1 Thai green chili slit into two (optional)
- 15 - 20 curry leaves
- 1/4 cup freshly grated coconut (can use thawed frozen grated coconut too)
- 1 tsp mustard seeds
- 1 tsp urad dal (white lentils)
- 250 ml coconut milk
- Salt to taste
Place a pot on medium high heat and add 1/4 cup of hot water. Once it starts to boil, add the slit Thai green chili and curry leaves. Tear some of the curry leaves before adding to the pot for a more intense flavor. Boil this mixture for 1 minute.
Add the diced pumpkin to the pot, reduce the heat to low, cover the pot with a lid, and cook till a fork goes through the pumpkin with no resistance (around 10 - 12 mins). It's completely fine if some of the pumpkin pieces start to break down as this adds more depth to the gravy.
While the pumpkin is simmering and cooking place another pan on high heat. Once the pan is hot, add 1 tbsp oil, the Kashmiri chili, and mustard seeds. Once the mustard seeds start to splutter, add the white lentils and cook till golden. Reduce the heat to medium-low and add the grated coconut. Mix continuously till the coconut is well toasted and red in color. Turn off the element.
By this time your pumpkin should be cooked. To the pot with the pumpkin mixture, add the coconut milk and mix well. Add some water if the mixture is too thick and cook this on low heat for 5 mins. Stir continuously to prevent the coconut milk from splitting. Add salt to taste and mix well.
To this, add the toasted coconut and spices and mix well. Leave some of the toasted ingredients aside for the garnish!
This dish should be enjoyed hot and with any grain of your choice.
Let us know in the comments if you tried out this recipe and how it turned out!