Kerala Mathanga Pulingari /Nadan Pumpkin Curry .Recipe No: 73

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Ingredient\r
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Small onions-10 no\r
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Pumpkin/Mathanga -1cup(chopped medium size)\r
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Tomato-1/2 of 1 small\r
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Green chilli-1 slits\r
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Curry leaves-1 string\r
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Turmeric Powder-less than 1/4tsp\r
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Chilli powder-1/2tsp\r
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Coriander Powder-1tsp\r
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Tamarind-lemon size\r
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Salt-to taste\r
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Coconut Oil-1tbsp\r
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Asafoetida powder-2pinch\r
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Jaggery -1/4 tsp grated(opt)\r
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Seasoning\r
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Coconut oil-1tbsp\r
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Dry red chilli-1\r
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Mustard seeds-1/4tsp\r
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Fenugreek seeds -2 pinch\r
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Asafoetida powder-2 pinch\r
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Curry leaves-1 string\r
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Method\r
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Soak tamarind 1/2 cup water and keep aside for 10 minutes ..\r
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Then strain and keep aside ..\r
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Add pumpkin pieces along with turmeric powder ,tamarind water , salt and 1 cup of water ..\r
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Cook for one whistle ..Open the cooker and keep aside\r
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In between heat oil and add small onions (cut into two) ,green chilli and saute until the onions are done , then reduce the heat and add powders and saute until raw smell goes ..\r
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Then add tomato pieces and stir well and cook for 2 to 3 minutes or until the raw smell goes ..\r
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Then to this add cooked pumpkin and mix slowly .. Add water if needed .. Boil and check the salt ..If u want u can add jaggery and mix ..\r
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Boil this curry for 5 to 10 minutes .. The consistency should be not that thin still loose ..\r
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So when it cool down it will become bit more thick\r
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Heat oil and splutter mustard seeds ,dry red chilli,fenugreek seeds ,Reduce the flame and add asafoetida powder and curry leaves\r
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pour this seasoning to the curry ..Close the curry for 10 minutes ..Then mix slowly and serve with rice ..Both white rice and brown rice goes well this simple but yummy curry .\r
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Note : Chilli powder depends up on spice level of the chilli u r using ..so adjust according to that ..