Pumpkin Curry

Pumpkin Curry: This is a popular dish from the southern state of Mysore in India. It's a smooth blend of  sweet, tangy and spicy flavors.

Ingredients:

- A bowl of Pumpkin/Squash cut into cubes with the skin on.
- 1 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 4 dry red chillies
- 1 tsp turmeric powder
- 2 tbsp of dry shaved coconut (roasted), 2 tsp of roasted sesame seeds, 2 tsp of  roasted poppy seeds. Mix  them together and grind it into a fine powder.
- 1/2 cup of tamarind juice
- 1 small piece of jaggery (unrefined whole cane sugar which you get in any Indian food store)
- Salt
- Finely chopped cilantro for garnishing

Preparation:

-  Heat oil in a pan. Add the mustard seeds.
-  Once they sputter add turmeric powder, fenugreek seeds and the red chillies.
-  Saute for a few seconds.
 - Add the Pumpkin pieces with the skin side in the oil.
-  Put in salt, and cover the pan with a lid. Cook on medium heat.
-  Once the pumpkin pieces are tender add the coconut, poppy seed and sesame seed mixture.
-  Add the tamarind mixture and jaggery. Mix everything well with the pumpkin.
-  Let it simmer without the lid till the gravy thickens (around a minute or so).
-  If gravy is too thick you may want to add in a little water.
-  If its too tangy you may want to add a little more jaggery.
-  Remove in a serving bowl and garnish with cilantro.
-  Serve hot with Roti, Naan or steamed rice.