I do get tired of the mashed pumpkin in just about every South African restaurant. This is a deliciously spicy side dish that can be served even on a non curry night. The sweet spiciness works well with grilled meats and roasts.
Serves 4 as a side dish – double up the recipe for a main!!
45ml sunflower oil
5ml mustard seeds
2 sprigs curry leaves
2 cloves garlic, crushed
50ml boiling water
10ml red chilli powder
5ml roasted cumin
Pinch of turmeric
Salt to season
5ml brown sugar
Cut the pumpkin in half and remove the seeds.
Slice the pumpkin into pieces and steam until tender.
Heat oil in a pan and add the mustard seeds.
When they begin to splutter, add the curry leaves and garlic.
Saute for a few seconds and then add the steamed pumpkin.
Add the boiling water, red chilli powder, roasted cumin and turmeric.
Season with salt and mix well.
Add the brown sugar and toss the pumpkin to ensure the spices are combined.
Adjust the seasoning if necessary.
Serve with hot rotis or puri.
This can be served as a dip – cook the pumpkin with extra water until soft and mushy. Mash the pumpkin and serve with pita breads.
Butternut can be used instead of pumpkin.