Khatta Meetha Pumpkin Curry

INGREDIENTS

300g pumpkin, peeled and cut into ½ pieces
2 tbsp oil
1 tsp Supreme Cumin Seeds
1 tsp Supreme Mustard Seeds
¼ tsp Supreme Fenugreek Seeds
10 Supreme Curry Leaves
2-4 Supreme Dried Red Chillies
Pinch of Hing (Asafoetida)
1 tsp Supreme Ginger Garlic Paste
½ tsp Supreme Coriander Powder
½ tsp Supreme Garam Masala Powder
½ tsp Supreme Turmeric Powder
¼ tsp Supreme Chilli Powder
1 tsp Supreme Amchoor Powder
1 tbsp sugar
Salt to taste
½ cup water (or more if needed)
Chopped coriander leaves to garnish

METHOD

Heat oil in a pot over medium heat. Add mustard seeds, cumin seeds, asafoetida, fenugreek seeds, curry leaves and dried red chillies and cook until mustard seeds start to splutter. Add ginger garlic paste and stirring constantly cook for 1 minute. Then add coriander powder, garam masala powder, turmeric powder, chilli powder and amchoor powder and stirring constantly cook for 30 seconds. Add pumpkin, salt and sugar and coat well in the masala. Finally add water, stir well, cover and stirring occasionally, cook on medium-low until pumpkin is cooked through. Leave as is or for a dry curry, remove lid, turn heat to high and continue to cook until the water/ moisture evaporates. with chopped coriander and serve hot, warm or at room temperature with steamed basmati rice, pooris or paratha.