Re: 29-March-2012 (Thursday) Reminiscences of The Holy Mother!!!
Here is a trusted recipe for you, Sister Rosemary:
PUMPKIN CURRY
4 or 5 cups peeled, chopped pumpkin
1 small onion - chopped
3 cloves of garlic - chopped
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
hot pepper - to taste
6 curry leaves
1/2 teaspoon tumeric
1 teaspoon curry paste or powder
salt to taste
3 teaspoons olive oil
1/2 cup of water - if needed
1/4 washed, chopped coriander leaves for garnish
Method:
Heat up a medium size pot on stove top. Add oil, then onion, garlic,
curry leaves and seeds. Stir for a minute or two. Add tumeric and curry
paste/powder. Stir. Add pumpkin, hot pepper and salt. Stir. Put lid on
and let sweat for 5 or 7 minutes. You may see liquid released from the
pumpkin. If this happens, let pumpkin cook in its own liquid or if liquid
is not released add 1/2 a cup of water. Let cook for 20 minutes or so
stirring from time to time. When pumpkin is cooked, it should look mushy.
Lastly add coriander leaves and stir. Serve with rice or roti. Serves 4
to 5 people.
Re: 29-March-2012 (Thursday) Reminiscences of The Holy Mother!!!
Still,I just went back and looked at the picture, and the photo looks more like our Squash than like the orange pumpkins. Perhaps what we call pumpkin is squash in India? These details keep me in the dark somehow, but I am so glad to get help here! Thank you.