Red Pumpkin Stew – Kerala Style

Step 1: Prepare the Pumpkin

Cut 1 small red pumpkin into wedges. Scoop out the seeds from the pumpkin wedges. Optionally, peel the skin off the pumpkin wedges. Set aside the prepared pumpkin.

Step 2: Start the Stew Base

Heat 1 tbsp of coconut oil in a pan over medium flame. Add 1 cinnamon stick, 2-3 green cardamom pods, and 2-3 cloves to the hot oil. Add 1 inch of julienned ginger and 2-3 julienned green chilies (adjust to taste). Sauté for a couple of minutes until the oil is well-flavored.

Step 3: Cook the Pumpkin

Add the red pumpkin wedges to the pan. Pour in 1 cup of thin coconut milk. Add salt to taste and 1/2 tsp of homemade garam masala. Stir well and allow the stew to cook on medium flame for 8-10 minutes, or until the pumpkins are cooked to your desired tenderness.

Step 4: Prepare the Second Tempering

Heat the remaining 1 tbsp of coconut oil in a separate small pan. Add 1/2 tsp of mustard seeds. Once the mustard seeds splutter, add 1 small sliced red onion (shallots). Sauté until the onions turn light brown. Add 1 sprig of curry leaves and stir quickly.

Step 5: Finish the Stew

Add the prepared tempering from step 4 into the pumpkin stew. Pour in 1/2 cup of thick coconut cream. Stir gently and cook on medium flame for precisely 30 seconds. Give the stew a quick swirl and turn off the flame.

• Serve with appams or just like that.

• Adjust green chilies to your preferred spice level.

• You can remove the pumpkin skin if desired.

• Use other vegetables like potatoes or carrots for a mixed vegetable stew.