What with all the running around getting the house ready for any storm that heads our way, I figured we’d be wanting some comfort food last night night. Comfort food = CURRY!!!! I had no idea how big our pumpkin was supposed to get, but hey, he was plenty big for a generous sized curry (and I’ve been dying to pick it) so pick it I did. As I wasn’t in a recipe state of mind, I decided to just make it up as I go:
Miri’s “everything but the kitchen sink” Indian Pumpkin Curry:
- Heat about 2tsp of ghee.
- Toss in some mustard seeds, dried curry leaves, cumin seeds, nigella seeds, a few bay leaves
- When mustard seeds start to pop, toss in a bit of asafoetida and some turmeric
- Add minced ginger to taste as well as a green pepper (I used some cuban peppers from the garden)
- Add a few tomatoes and cayenne pepper to taste
- Dump in a diced pumpkin and a bit of water. Add salt to taste
- Cook until yummy
While we were outside organizing loose (re potential projectile) objects, Nick decided to cut down a coconut. Its asymmetrical positioning on the tree was offending him. I think he just really wanted to whack something with his machete… I already have tons of frozen grated coconut in the deep freezer so I figured I’d use that lone coconut to make a chutney to accompany our poppadoms. As I had no clear idea exactly what to do, I went to one of my favorite cookbooks, Mangoes & Curry Leaves by Naomi Duguid and Jeffrey Alford for some ideas.
Bingo! I found a recipe that involved blending the grated coconut with a teaspoon of tamarind paste (which is first softened in a TBS of hot water), some ginger, salt and hot peppers. The next step involved tempering some spices in oil, which was all a bit too much for me at that point. I really wasn’t in a tempering state of mind. As I was planning on serving the chutney with popaddoms, I figured it needed to be a bit more runny. So, I mixed in some yogurt and called it “done”. Oh boy such goodness. We both loved it. Another quick “crop using” recipe to add to our menus.
Life of a pumpkin: From this…