Green Mango And Pumpkin Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions, ginger, and garlic. Saute until onions turn golden brown.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 4.Add chopped green mangoes and pumpkin. Stir to coat them with the spices.
• STEP 5.Add coconut milk and tamarind paste. Mix well and bring to a simmer.
• STEP 6.Cover the pan and cook for about 15-20 minutes, or until the mangoes and pumpkin are tender.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose green mangoes that are firm and slightly sour for the best flavor.
• If the curry is too thick, you can add a little water to adjust the consistency.
• Adjust the amount of red chili powder according to your spice preference.
• You can also add vegetables like carrots or bell peppers for added texture and flavor.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry hot with steamed rice or Indian bread like roti or naan.