SriLankan Black Pumpkin Curry

Sri Lankan Black Pumpkin Curry

‘Black’ because the masala is roasted to the point of becoming black and ground to powder. This is not a spicy curry but there is definitely no hint of pumpkin sweetness.

SriLankan Black Pumpkin Curry
Recipe source: Sanjeev Kapoor

Ingredients:
2 cups pumpkin cubes
1 small onion sliced
3 cloves garlic slices
Few curry leaves
1 cup thin coconut milk or water
½ cup thick coconut milk

To roast and powder:
½ tsp cumin
1 tsp fennel
1 ½ tsp whole coriander seeds
1 small pc cinnamon
2 tsp whole black peppers
1 clove
¼ tsp fenugreek seeds
10 curry leaves

Method:
Add pumpkin, onion, garlic, curry leaves, thin coconut milk OR water, and little salt in a pan and cook till pumpkin are soft. They should not become mushy.
Meanwhile first dry roast cumin and fennel till they become almost black. (Don’t burn).
Add coriander, cinnamon, clove, peppers, curry leaves and fenugreek and dry fry for few more mins coriander seeds become brown.
Take off fire and let it cool. Grind to smooth powder.
When the pumpkins are cooked, add thick coconut milk and the ground masala powder and mix gently. Add salt if required.
Let it simmer for a minute or two and take off fire.
Serve with chapathi or any flat bread.

Advertisements

2 thoughts on “SriLankan Black Pumpkin Curry

  1. I wonder why the call it black pumpkin curry. Is it because you used whole black pepper? Sounds like the sort of meal I can enjoy eating with some steamed white rice. Thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s