What do you do when you have a full time job, a family to run, is a voracious reader, self taught Mandala artist and owner of a food blog? I am proud to be all of these, and sometimes feel that I am not doing justice to one or the other love. For example, for quite some time, I was not looking after my blog for some reason, completely unknown to me. But I am happy that, again the food blogger bug has bitten me and compelling me to start cooking, collecting recipes, taking photographs, editing them, labelling them, and then finally writing something on them. And to compensate all of my negligence to the blog, I have given myself a task to run a blogging marathon during the festive season. Naturally, I need content now, lot and lot of content. So making good use of my lunchbox packing time and prepared this rustic prawn pumpkin curry to go to my lunchbox on a weekday. I named it rustic since, I have very little time to to do a elaborate arrangement or recipe. It was a quite quick recipe but tastes awesome.
- Pumpkin, cut into cubes – 1 bowl
- Prawns – medium – 10-12
- Onion – 2, chopped
- Green chilli – 2, chopped
- Ginger paste – 1 tbsp
- Bayleaf, red chilli, wholw cumin
- Salt, turmeric, coriander powder
- Mustard oil
In a pan, add mustard oil. Sprinkle some salt and turmeric over the prawns and fry a little. Keep Aside.
In the same pan, add whole cumin, bayleaf and whole red chilli. When they sizzle, add chopped onion and fry till golden brown.
Next add the cubed pumpkin with salt and turmeric. Stir well.
Add a splash of water and cook covered till the pumpkin is 3/4th done. Then remove the lid and add the fried prawns. Stir well. If require, add some more water. Cook covered till the pumpkin is fully cooked.
Remove the lid and add the ginger paste. Give it a good stir. Adjust the salt and sprinkle a spoonful of sugar. Add chopped green chilli and remove from heat. Keep covered for a standing time of atleast 10 minutes.
A delicious dish is ready.