Pumpkin Curry

Ingredients:

Pumpkin – 550gms
Cumin Seeds – 1/2tsp
Mustard Seeds – 1/2tsp
Fenugreek Seeds – 1/8tsp
Fennel Seeds – 1/2tsp
Nigella Seeds – 1/2tsp
Turmeric Powder – 1/8tsp
Salt – To Taste (1tsp)
Red Chili Flakes – 1tsp (Or To Taste)
Oil – 2Tbsps

Preparations:

Cut the pumpkin into even sized pieces. Take a microwave safe bowl and add the pumpkin pieces into it. Add 20ml water to the pumpkin pieces and place this bowl in microwave oven. Cover the bowl partially and cook the pumpkin pieces on high power for 5 minutes and allow 5 minutes standing time. After five minutes of standing time remove the bowl from oven and observe that the pumpkin pieces are just cooked---that is the texture we require. Mix cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and nigella seeds in a plate.

Method:

Heat a pan and add oil to it. When oil is hot add the mixed spices (mixture of cumin seeds, mustard seeds etc..) and fry till the seeds start spluttering. Then add red chili flakes and mix. Now add the cooked pumpkin pieces and mix again. Now add turmeric powder and salt and mix well. Cover the bowl and cook on medium flame for 3 minutes. Remove lid and mix well. Again cook covered on medium flame for 5 minutes or till the curry is dry. Once all the moisture is evaporated from the curry stir well and transfer the curry to a serving bowl. As pumpkin has a sweet natural taste the spices added enhances the taste of the curry. Serve hot this curry with rice or roti.