Malaysian recipe for Spicy Pumpkin
INGREDIENTS FOR SPICY PUMPKIN
- 1/2 small pumpkin (peeled & cut into chunks)
- 2 tbsp oil
- 2 curry leaves
- 1 tbsp brown mustard seeds
- 1 medium onion (diced)
- 2 tsp curry powder
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- 1 1/2 cups water
- 1 tsp salt
FYI: Gourds are very popular for Indians in Malaysia. This recipe combines the sweet nature of pumpkin with the fiery taste of the curry spices.
- Heat oil in wok over high heat
- Stir-fry the mustard seeds and curry leaves till seeds pop (2 mins)
- Add in onion and stir-fry gently till golden brown (2 mins)
- Add in curry, chilli and turmeric powder (30 secs)
- Slowly add in pumpkin chunks and stir to coat well
- Add in water, stir gently, season with salt
- Simmer, uncovered till pumpkin becomes dry and tender (15 to 20 mins) over medium heat
- Serve hot with steamed rice
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