Authentic Pumpkin Coconut CurryVeg

1

Heat a pan over medium heat. Add the poppy seeds and roast them until they change color.

2

Add the cashew nuts to the pan and roast them along with the poppy seeds.

3

Add the grated coconut and sauté for about a minute. Finally, add the green chilies.

4

Once all ingredients are lightly roasted, remove them from the heat, let them cool slightly, and blend into a smooth, fine paste. (You can add a little water if needed to help the blending process).

1

Heat oil in a pan or kadai over medium heat.

2

Add mustard seeds and wait for them to splutter.

3

Stir in the cumin seeds and fenugreek seeds (use only a small amount of fenugreek as it is potent).

4

Add the chopped onions and a pinch of salt. Sauté until the onions are soft and translucent.

5

Add the curry leaves and the pumpkin pieces. Sauté for a few minutes to coat the pumpkin in the spices.

1

Add the prepared coconut-poppy seed-cashew paste to the pan.

2

Pour in a little water to create the desired gravy consistency and mix well.

3

Cover and cook over medium heat until the pumpkin pieces are nice and tender.

4

Once the pumpkin is partially cooked, pour in the coconut milk. Cover and simmer.

1

Add the sugar and tamarind juice to the gravy. Stir gently so as not to mash the tender pumpkin pieces.

2

Continue to cook on a slow flame until the gravy thickens slightly and you see oil separating from the sides of the pan.

3

Garnish with freshly chopped coriander leaves before serving.