Braised Pumpkin Curry
Image: Supplied
Serves 4
60ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 medium onion, finely chopped
5ml coarse salt
4 dried red chillies
7.5ml crushed garlic
sprig curry leaves, leaves picked
600g pumpkin, peeled and cubed
500ml boiling water
pinch sugar (optional)
fresh coriander, to garnish
Heat the sunflower oil in a pot over medium heat. Fry the mustard seeds until they begin to sputter, then add the cumin seeds. Once fragrant, add the onion and sauté until light golden-brown.
Add the salt, dried red chillies, garlic and curry leaves, frying for a few seconds. Add the pumpkin and stir well. When the pumpkin starts sticking to the bottom of the pot, pour in the boiling water and reduce the heat.
Simmer over medium-low heat for 15 to 20 minutes, or until the pumpkin is tender. If you like, add the sugar. Garnish with fresh coriander, and serve with roti or puri.