Pumpkin Curry

Ingredients

• 500g pumpkin (diced largely)
• 3 small tomatoes
• cilantro to top
• 1/4 cup of jaggery

Spices - Seeds

• 2 dried red chilies (break open) (Optional)
• 1 black cardamom (break open)
• 2 green cardamom (break open)
• 5 black peppercorn
• 1/2 tsp fenugreek seeds
• 1/4 tsp cumin seeds

Spices - powders

• 1/2 tsp salt
• 1/4 tsp turmeric
• 1/4 tsp red chili powder
• 1 tsp curry powder
• pinch hing
• 1.5 tsp mango powder (or tamarind water)
• 2 tsp coriander powder

Steps

1. dry roast seeds (red chilies, cardamom, peppercorn, fenugreek seeds, cumin seeds) for about 30 seconds
2. add tomatoes and remaining spices, water sauté the spices until fully cooked down on slow flame for 3-4 minutes (Add water as needed)
3. add pumpkin - stir it in.  Add a few tbsp of water and slowly cook the pumpkin for 20 minutes (slow flame)
4. add jaggery and 2 or 3 more tbsp of water.  Mix it in and cook for another 5-6 minutes
5. top with cilantro

enjoy