Pumpkin Curry

Ingredients

• 250g pumpkin, diced 
• 1 cup of sliced button mushroom
• 1/2 cup roasted peanut
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tbsp ginger garlic paste
• 8 curry leaves
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 knob of butter 
• 1/2 tsp turmeric powder
• 4 green chillies, slit
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Handful of coriander leaves, finely chopped
• Oil, salt to taste, ground black pepper

Method
- Heat oil in a casserole over medium heat, add mustard seeds and cook until they pop (it takes about 10-15 seconds). Then add cumin seeds, ginger garlic paste and cook for a minute until the raw smell of ginger is gone; quickly add chopped onion, occasionally stir until lightly golden brown (adding a little bit of salt to the onion helps it cook faster). Then add chopped tomato, curry leaves, green chilli and cook for a few minutes.
- In the mean time, combine all spices (chilli powder, coriander powder, turmeric powder) in a small bowl. When the tomato is soft and nicely cooked, add the spice mixture into the casserole and stir well. Add a little water to prevent the spices from getting burnt.
- Add in the pumpkin and mix well, fry the pumpkin for a few minutes then add water enough to cover all the pumpkin. Season it well with a good pinch of salt.
- When the curry comes to a boil, add mushroom and roasted peanuts, cook altogether until it comes to a second boil, add butter and chopped coriander leaves.
- Serve hot with a touch of ground black pepper, steamed rice or bread.

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