Pork & Pumpkin Curry
|Elephant apples, serrated coriander, radishes, beans, okra, gourd, squash (chayote), cucumber, pumpkin, and chillies|
Looking at these vegetables bought at a market from the outskirts of town, my mind is already teeming with combos about menus. The gourd with fish, tender elephant apples in dal or fried with pork, cucumber raita…the list goes on…
I finally settle for this green pumpkin, chop up half of it leaving the skin on and combine it into the pork dish.
|Pork and pumpkin cooked with a mix of spices|
Our lunch is rice with urud dal/shbai-ha khari, pork with pumpkin and boiled rice.
|Both the dishes have all the zing that can make your meal enjoyable!|
Recipe for pork and pumpkin curry. There is no extra oil used in this recipe.
500 grams pork
700 grams pumpkin, chopped into bite-size pieces
4 large onions, grated
10-12 cloves of garlic, roughly pounded
1″ piece of ginger, coarsely ground
8-10 hot green chillies, chopped
A tablespoon of coriander seeds, roasted and ground
A teaspoon of coarsely grated pepper
1 turmeric leaf, chopped
A quarter teaspoon of turmeric powder
2 large tomatoes, quartered
Salt to taste
Serrated coriander, chopped (for the garnish)
- Heat a heavy-bottomed pan and when it becomes really hot, throw in a few fatty portions of pork. Very soon the oil will separate.
- Add the onions and fry till they turn translucent.
- Add the rest of the meat and the rest of the ingredients except the coriander and the tomatoes. Continue cooking till the oil separates.
- When the meat is half done, add the chopped pumpkin pieces. Keep cooking stirring not too often. Also add the tomatoes.
- At this point you can add about a cup of water.The dish should have very little gravy.
- When the curry becomes a homogeneous mix, remove from the fire. Garnish with finely chopped serrated coriander.
This tastes best with steaming hot rice.