2 tb Oil
1 tb Brown mustard seeds
2 Curry sprigs; leaves only
1 md Onion; diced
2 ts Chicken curry powder
1 ts Chili powder
1/2 ts Turmeric powder
1 lb Pumpkin (500 g); peeled and
-cut into chunks
1 1/2 c Water (375 ml)
1 ts Salt
Heat the oil in a wok over high heat and stir-fry the mustard seeds
and curry leaves for 2 minutes until the seeds pop. Add the onion and
stir-fry gently for 3 minutes until the onion is light golden brown.
Add the curry, chili and turmeric powders, and stir-fry for 30
seconds. Then add the pumpkin chunks and stir to coat them well with
the spices. Slowly add the water, stirring constantly, and season
with the salt. Simmer, uncovered, over medium heat until the pumpkin
is tender and dry, about 15 to 20 minutes. Best served hot.
