Pumpkin Buttermilk Curry

I have never tasted this curry anywhere else. One Pumpkin was left, not enough to make pumpkin curry, so i thought i will mix and match pumpkin curry and buttermilk :) and lo! it came out to be good - A loved it. It is tasty and really simple to make. What more do I want?? :)

Pumpkin Buttermilk Curry

Ingredients

1. Yellow Pumpkin	:1 ½ cup
2. Onion	: 2 small
3. Green Chilly	:6 no’s
4. Curry Leaves	:2 sprigs
5. Cream	: Half cup
6. Buttermilk	:1 Cup
7.Salt	: As needed
8.Asafoetida	: ¾ teaspoon
9. Turmeric Powder	: ¼ teaspoon
10. Tamarind Juice	: extracted from a small ball  the size of a gooseberry
11. Oil	: enough to sauté the onion
To temper
1. Mustard Seeds	:1 teaspoon
2. Black Gram	:1 teaspoon
3. Fenugreek Seeds	: ½ teaspoon

Method:

• Microwave the diced pumpkin with just ¼ cup of water in the microwave for about 6 minutes (till it is soft). After it cools down mash it without lumps and keep it aside.
• Dice the onions into small cubes and slit the green chillies.
• In a pan heat oil and crack the items under “to temper” one by one followed by onion. Green chilles and curry leaves.
• Saute the onions till translucent, then add asafoetida, salt and tamarind juice.
• After the mixture starts boiling, add the mashed pumpkin and mix well.
• When the mixture starts boiling again add cream and buttermilk and switch off the stove just before it boils and serve it hot.