Yellow Pumpkin Methi Curry (பரங்கிக்காய் வெந்தயக்கீரை கறி)

We used to grow yellow pumpkin (சர்க்கரை பூசணிக்காய்/ பரங்கிக்காய்) at our backyard in my native place. It is a creeper that spreads wildly. The flowers are often used to decorate the ‘kolam’ (கோலம்) during the winter month ‘Markazhi’ (மார்கழி), ninth month of Tamil calender. Yellow pumpkin is a low calorie vegetable rich in anti-oxidants, minerals, mainly iron and potassium, and vitamins, especially vitamin A. In traditional cooking, pumpkin is used on auspicious days to make poriyal or kootu.

Fenugreek leaves ((வெந்தயக்கீரை))

Fenugreek leaves are rich in dietary fiber, minerals and vitamins. In native medicine, fenugreek is used to treat gastrointestinal problems.

Ingredients: (Serves four)

Yellow pumpkin (பரங்கிக்காய்) – cut into cubes, 4 teacups or 800ml measure

Methi or fenugreek leaves (வெந்தயக்கீரை) – cleaned and cut, 1 teacup

Onion – 1 no, finely chopped

Ginger – ½” piece, grated

Red chilli powder – 1½ teaspoon (adjust to taste)

Coriander powder – 2 teaspoons

Cumin powder – ¾ teaspoon

Turmeric powder – ½ teaspoon

Salt – to taste

Cooking oil – 1 tablespoon

Jeera – 1 teaspoon

Mustard seeds – 1 teaspoon

Yellow Pumpkin Methi Curry (பரங்கிக்காய் வெந்தயக்கீரை கறி)

Method: Cut the root portion off  and wash methi leaves 2-3 times with water, drain and keep aside. Peel, deseed and cut yellow pumpkin into medium sized cubes. Wash well, drain and keep aside. Heat oil in a kadai, add mustard seeds and when they start to sputter add jeera. Sauté for a minute, then add chopped onions and fry till they become transparent. Add methi leaves and sauté for a minute. Add the pumpkin pieces, turmeric powder, ginger and salt. Mix well. Cover and cook on low flame till the vegetable is done. Do not add water as the yellow pumpkin will become slightly watery when cooked (நீர்த்து விடும்). Now add coriander powder, cumin powder and red chilli powder. Mix well. Simmer for a few minutes. Serve hot with rice/ chappati and dhal. 

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