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White Pumpkin & Swiss Chard Curry


By Cook's Hideout (Visit website)



White pumpkin (Gummadikaya in Telugu) is a very versatile veggie and can be used to make dals, curries and stews. This time around I had a bunch of Swiss Chard that needed to be used up, so I added it to the curry to boost the nutrition. To make the curry creamy and not make it too dry, I added coconut cream, the top layer in unshaken canned coconut milk. All in all the curry turned out to be quite tasty.

Swiss Chard-Pumpkin Curry

Here?s how I made it:
Ingredients:
White Pumpkin ? 3 cups, diced into 1? cubes (Zucchini should be a good substitute)
Swiss Chard ? 1 small bunch, chopped
Chana dal ? ½ cup, soaked in water for at least 30 minutes
Green chilies ? 3, sliced
Coconut cream ? 1tsbp, just skim the thick cream that forms on the top of regular coconut milk can
Turmeric ? 1/8 tsp

For tempering:
Mustard Seeds ? 1tsp
Cumin seeds ? 1tsp
Dry red chilies ? 3

Method:
Microwave pumpkin with ½ cup water until tender. Heat 2tsp oil in a sauté pan; add the tempering ingredients and once they splutter add green chilies, soaked chana and cooked pumpkin with any leftover water after microwaving. Mix well and add the chopped chard. Cover and cook till chard is wilted and the dal is completely cooked. Add coconut cream and salt, simmer for another 2 minutes.
Swiss Chard-Pumpkin Curry1

Serve with steamed rice or roti.
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