Few days back when I saw Rak's Pumpkin curry here and Madhu's Pumpkin Curry here I got tempted to make this right away because there was pumpkin in the refrigeator. I did little changes to the recipe to suit our taste and delicious palya was ready for chapathis. Here is how I did it :
You need the following :
Yellow Pumpkin : 2 big wedges (gave me approximately 35 1*1" thick pieces)
Red Bell Pepper : 1 (optional, I used them coz I had them on hand)
Yellow Bell Pepper : 1 (optional, I used them coz I had them on hand)
For grinding :
Uraddal/Uddina bele - 1/2 tbsp (roasted on a tawa/pan)
Chanadal/Kadalebele - 1tbsp (roasted on a tawa/pan)
Wet Coconut - 2tbsp
Dry Red Chillies - 4 (it was spicy!, you can reduce it)
Coriander seeds - 1tsp
Grind all the above ingredients to a smooth paste with little water and keep it aside
For Tempering :
Oil : 1-2 tsp
Curry leaves, hing and little turmeric
Heat oil in a pan, add asafoetida, turmeric and curry leaves.
Throw in chopped peppers and sautee for 4 mins or till they are little soft. Add chopped pumpkin pieces and stir to mix well. Sprinkle water, cover and cook till pumpkin pieces are half cooked.
Pour in the ground paste, mix well and cook till pumpkin pieces are well cooked and still retain their shape.
Check salt etc and adjust the flavors according to taste.
Serve hot with chapathi.