28 November 2011

Pork and Pumpkin Curry

My mom completed 60 years this month and it is indeed a blessing to have God fearing parents and also have your parents still hearty and healthy. My mom is a quiet and patient person and she loves...loves her kitchen garden. She has 'green fingers' and so anything she plants be it flowers or vegetables almost always turn out nice and healthy. 




Surprisingly though, she is not a good cook and she predictably preferred gardening to cooking :) and so her dishes were pretty much wishy-washy most times ;). But Of course there were some dishes that she makes really well, one of that is Pumpkin Curry. We siblings love pumpkin curry, especially when it is paired with beef or pork.


Today's recipe is my interpretation of my mom's recipe. I would suggest that you do not substitute the mustard oil because the oil gives a distinct flavor to the dish, and Of course the addition of pork enhanced the magic of this dish. Enjoy it with hot steaming rice. Cheers to all the pumpkin lovers!


Ingredients:
Pork - 500 gms with bones, cubed
Pumpkin - 500 gms, cubed
Garlic - 5-6 cloves, crushed
Onions - Two big, diced
Ginger - 1 Tbsp, crushed and diced
Dried Bay leaves - 2 big or 3 small
Green Chillies - 3 slit length wise
Red Chilli powder - 2 Tsp
Turmeric powder - 2 Tsp
Coriander powder - 1 Tsp
Garam Masala - 1 Tsp
Peanut or Sesame Oil - 2-3 Tbsp
Mustard Oil - 5 - 6 Tbsp
Water - 450 Ml
Salt to taste


Method:
Heat the mustard oil in a casserole or wok, brown the pork pieces and keep aside.
Clean the casserole and heat the mustard oil in it and add the bay leaves and garlic and saute till the garlic is fragrant
Now add the ginger and green chillies and saute further till the chillies are a little shriveled up
Put the pumpkin in and sprinkle some salt and fry for 3 - 4 minutes, then add the browned pork in and give it a good stir
Add the garam masala, turmeric powder, chilli powder and coriander powder and mix it up really well ensuring that the meat and pumpkin is well coated with the spices
Put the lid on and cook for about 5 minutes after which give it another good stir and add the water
When the water comes to a rolling boil, turn down the flame to simmer and cook until the meat is tender and the pumpkin soft and mushy


Mom's tip to selecting the pumpkin is to look for the ones with the broad stalks and yes these ones really do have better flavor. Please Enjoy!

4 comments:

  1. hellow there, thanks a bunch for stopping by my blog and those kind words:)
    pork and pumpkin sounds like a delish combo, ive never really heard of this though..i must def try ur pork pie.. :)

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  2. Love the combo. Delicious recipe too. Glad to follow you :)

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  3. In my experience, the pork takes much longer to cook than the pumpkin (at least the ones we get here in the US). I think the pumpkin will be totally mashed and mixed in the gravy by the time the pork gets done. Is it so?

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  4. Hi Spicesandpisces, Thanks for stopping by. The pumpkin available here is indeed pretty hard unlike the ones in my home town. You can add the pumpkin after pressure cooking the pork if you fear the pumpkin turning all mashed up, then cook till the pumpkin is tender.

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Thank you for stopping by. Delighted to be sharing some l-o-v-e from my kitchen with you. If you sample any of my cooking, do come back and let me know. Cheers!