Fried pumpkin: indian style

Ingredients

• 1 small pumpkin, skinned and seeded, cut into large cubes (oriental summer squash)
• 2 sprigs curry leaves, discard stalks
• 2 - 3 tablespoons mustard seeds
• 5 - 6 dried chillies or more if you like it kicking hot, soaked to soften and remove some of the seeds
• 2 large onions, finely chopped
• 2 - 3 tablespoon grated ginger
• 1 tablespoon turmeric powder
• 1 tablespoon coriander powder
• water
• salt
• oil for frying (I used grapeseed oil)

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Preparation

• Heat oil in pan and stir in curry leaves, mustard seeds and dried chillies until the mustard seeds start to pop.
• Remove chillies.Add chopped onions and grated ginger and fry until onions are soft.
• Toss in diced pumpkin, turmeric powder and coriander powder and stir to combine.
• Add about half cup of water, stir and simmer covered, until liquid evaporates and pumpkin turns soft. If needed, add more water, cover and simmer until the desired softness. Do not put in too much water or pumpkin will become mushy.
  
• Add salt to taste.
• Sprinkle with some chopped fresh coriander if desired.

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