Pumpkin Curry

Step 1: Prepare Pumpkin

Cut half of the pumpkin (approx. 250g), remove the seeds, peel, and chop into cubes. Add the chopped pumpkin to a pressure cooker. Add water to cover the pumpkin. Close the pressure cooker and cook on manual mode for 5 minutes until softened. Once cooked, mash the pumpkin in the pressure cooker.

Step 2: Cook Remaining Pumpkin

Add the remaining 250g of chopped pumpkin to the mashed pumpkin in the pressure cooker. Cook until this second batch of pumpkin is half-done.

Step 3: Prepare Mashed Ingredients

In a mortar, mash 1 handful of garlic (some with skins). Add 3-5 bird's eye chilies and mash them together with the garlic. Set these mashed ingredients aside.

Step 4: Prepare Tempering

Heat 2-3 tablespoons of coconut oil (or other cooking oil) in a pan. Add 1 teaspoon of mixed spices/mustard and 1 teaspoon of cumin. Fry until fragrant. Add 5-8 sliced shallots and fry until translucent. Add the mashed garlic and chilies (from Step 3) to the pan and fry for 1-2 minutes. Add 2 sprigs of curry leaves and 5-8 dried chilies. Fry until the dried chilies turn dark. Add 1 chopped tomato and fry until softened.

Step 5: Combine and Simmer

Pour the cooked pumpkin mixture (from Step 2) into the pan with the tempering. Add salt to taste and stir well. If desired, add extra bird's eye chilies for more spice. Simmer for a few minutes until the flavors meld and the curry reaches desired consistency. Garnish with chopped coriander leaves. Turn off the flame.

• Adjust bird's eye chilies for desired spice level.

• Cook longer for a thicker consistency.