Pumpkin and Fenugreek Curry
Got this recipe from one of my friends, apparently his grandmother in India makes a very similar dish. This is surprisingly addictive. I have made some changes as well, like the addition of peanuts.
Ingredients:
~300 gram pumpkin cut into bite-size pieces (I use kabocha squash, could probably do something like butternut as well)
1/4 cup peanuts, soaked overnight so they are soft
~2 teaspoons fenugreek seeds
~1.5 teaspoons mustard seeds
1 tablespoon molasses
2-3 dried red chilis
1/2 teaspoon chili powder (I used gochugaru)
1/2 teaspoon tumeric
1 cup water
Optional curry leaves
Methi (fenugreek) leaves
Salt to taste (around 1/2 teaspoon)
Instructions:
Heat oil in dutch oven/pot. Add in mustard seeds. Be ready to add in step 2 ingredients immediately when seeds start popping. Maybe add curry leaves here, or fry and add at end.
Add in fenugreek seeds and whole chilis, and peanuts. If seeds keep popping move to Step 3.
Add in pumpkin, chili powder, turmeric. Fry for a few minutes.
Add water and salt. Cook with lid closed for first 5 minute then cook uncovered for another 5 minutes, until pumpkin is soft. Add water to desired moisture level.
Add molasses and mix. Adjust salt to taste.
Add fenugreek leaves and mix.
Turn heat off and let sit for at least 10 minutes for flavors to meld.