A simple South African pumpkin sabzi made with mustard seeds, curry leaves and dried red chillies. Soft, naturally sweet and ready in 45 minutes. Butternut can be used instead of pumpkin.
Equipment
- Large pot with lid
- Wooden spoon
- Sharp knife and chopping board
- Measuring spoons
Ingredients
- 1/4 cup sunflower oil (or any neutral vegetable oil)
- 1/2 tsp mustard seeds
- 1 onion
- 6 dried red chillies
- 1 sprig curry leaves
- 8 garlic cloves (minced)
- 1 small pumpkin (or medium butternut)
- 1/2 tbsp coarse salt (salt to taste)
- 1 tsp sugar (optional)
- coriander (to garnish)
Instructions
- Heat oil in a pot over medium heat. Add the mustard seeds and allow them to pop. Then add the chopped onion, dried red chillies, curry leaves and minced garlic. Allow to fry until fragrant and onions are soft and lightly golden.
- Add the cubed pumpkin and mix well so it is coated in the onion and spice mixture.
- Add salt and sugar. Cover and cook on low heat for about 35 minutes or until soft, stirring occasionally to prevent sticking. Also ensure to stir gently to avoid breaking the pumpkin too early.
- Once soft, garnish with fresh coriander and serve warm.
Notes
- Butternut can be used in place of pumpkin - use a medium size butternut and follow the same method and quantities. If using pumpkin, use a small one.
- Allow the mustard seeds to fully pop before adding the onions. This releases their nutty flavour into the oil.
- Cook on low heat with the lid on. High heat will burn the pumpkin (or butternut) before it softens.
- Stir occasionally to prevent sticking but gently, especially in the last 10 minutes, as the pumpkin (or butternut) becomes delicate as it cooks.
- You do not need to add water. The pumpkin (or butternut) releases its own moisture as it braises.
- Adjust sugar to taste as some prefer it slightly sweeter, whilst others prefer less.