Pumpkin Curry
Maharani Jee’s favourite vegetable was pumpkin. This is in no way surprising. In Ayurveda, pumpkin is a vegetable full of prana (life force). It is orange in colour, the colour of sacrifice. The orange pumpkin is very rich in vitamins A, C, E and K. It is also rich in potassium and a myriad of other minerals. It is a healing food. Pumpkin seeds are high in zinc and pumpkin leaves and flowers are also full of nutrients including vitamins A, E, B, and K, folate, calcium and iron. No wonder it was our Holy Mother’s favourite vegetable. With Maharani Jee, there was always a lot of depth and meaning to what she loved. Here we share a recipe for pumpkin curry kindly provided by Das Davinder.
Ingredients
I tbs of ghee or oil of your choice (Maharani Jee used mustard oil)
I small tsp of black mustard seeds
A few fenugreek seeds
1 tsp of cumin seeds
1 tsp of turmeric
1 tsp of garam masala
1 medium sized onion chopped small
2-3 fresh tomatoes blended or finely chopped
1 green chilli
1 large bowl of chopped pumpkin (1 medium pumpkin)
Chopped corriander leaves
Method
Heat the oil in a heavy pan on a medium heat. Once hot add the mustard seeds. When the mustard seeds splutter, add the other spices. Then add the onions and cook until they are golden brown, followed by chopped tomatoes and green chillies. Let this cook for a while until the oil separates from the tomatoes. Now add in the pumpkin and lower the heat. Cook until the pumpkin softens. Add salt to taste. Garnish with chopped corriander leaves.This curry can be served with rice however, Maharani Jee preferred a wholemeal chapati.