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This is an easy Indian pumpkin that is like a curry but also a side dish. It gets flavouring from tinned tomatoes, chilli, mustard seeds, lentils, turmeric and coconut.
1kg fresh pumpkin
4-5 tinned tomatoes with liquid
2 tablespoons vegetable oil
1 small dried chilli, seeds removed
1 teaspoon black mustard seeds
1 teaspoon split and skinned black lentils (urad dal)
1/2 teaspoon ground turmeric
1 teaspoon medium-hot curry powder
1-2 tablespoons unsweetened desiccated coconut
salt and freshly ground black pepper, to taste
- Peel pumpkin and scrape out seeds. Cut into bite sized cubes. Finely dice onion and tomatoes.
- Heat oil in a large frying pan until very hot. Add chilli and stir fry but don't allow to blacken.
- Add mustard and lentils then saute until the mustard seeds begin to burst.
- Reduce temperature to medium. Saute onion for 4-5 minutes until it begins to brown. Add tomatoes and stir.
- Stir in turmeric and curry (only a little at first then taste and adjust if required). Remove chilli and discard.
- Add pumpkin and mix well. Add a little water and simmer covered over low heat for 15-20 minutes until the pumpkin can be pierced easily with a knife.
- While cooking stir from time to time and add water if necessary. The pumpkin should not boil dry but it should not be soupy.
- At the end of cooking stir in coconut and season with salt and pepper.
If your local supermarket doesn't stock split and skinned black lentils (urad dal), you can find them in Asian speciality shops.
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