This pumpkin dish, like many other things I make, is once again inspired by my mother, who taught me the basics of cooking years ago. Not only was she keen that we learn how to “take care of yourself should the need arise”, we also were willing pupils who would take to the kitchen at the slightest opportunity.
So, here’s how the cinnamon gravy pumpkin curry is made in my usual twisted way:
Take one small pumpkin (around 500 grams) and chop it into small pieces. Deep fry in a generous quantity of oil until it browns, and keep aside.
On medium heat, and in another pan, take two tablespoons oil and put in a large cup of yogurt. Add half a teaspoon each of red chilli powder and turmeric and a quarter teaspoon of cinnamon powder. When the yogurt is mixed properly, add two teaspoons tomato puree, salt to taste and a pinch each of cumin and coriander powder. Add the fried pumpkin and half a litre water. Cover and simmer for 15 to 20 minutes over a low flame. The dish is ready when the oil ‘floats’ in the pan. Garnish with coriander leaves before serving.
This dish, though very delicious, is by no means, light! It uses plenty of oil (because that’s its USP). Try it out. It’s thumbs up all the way.