Step-by-Step Instructions

1. 1.Prepare Pumpkin

   Wash, clean, and cut the red pumpkin into wedges. Scoop out the seeds from each wedge. You can remove the peel if desired.

2. 2.First Tempering

   Turn on the flame to medium heat. Heat 1 tablespoon of coconut oil in a pan. Add cinnamon stick, green cardamom, and cloves. Add julienned ginger and green chilies. Sauté until fragrant.

3. 3.Cook Pumpkin

   Add the pumpkin wedges to the pan. Sauté for a couple of minutes. Pour in thin coconut milk. Add salt to taste and a generous sprinkling of homemade garam masala. Stir well and allow to cook on medium flame for 8-10 minutes until the pumpkins are tender.

4. 4.Prepare Second Tempering

   In a separate small pan, heat the remaining 0.5 tablespoon of coconut oil. Add mustard seeds and let them splutter. Add sliced red onions/shallots and brown them lightly. Add a sprig of curry leaves and stir quickly.

5. 5.Combine & Finish

   Pour the second tempering into the pumpkin stew. Stir gently. Finally, add thick coconut cream. Cook on medium flame for precisely 30 seconds. Give it a quick swirl and turn off the flame.

6. 6.Serve

   Serve the Red Pumpkin Stew hot with appams or enjoy it as is.