Pumpkin Korma

Ingredients:

Pumpkin cut into cubes: 4  cups of heirloom pumpkin

One large white onion: cut into 2 halves (1 half chopped into coarse large slices and another half chopped small)

1 green chili

4 -6 cloves 

1 Cinnamon stick

2 inch fresh ginger minced

1/2 teaspoon turmeric and 1/4 teaspoon garam masala

1 and 1/2 cups of fresh chopped cilantro leaves

Ground mixture :

1/4 cup walnuts

half onion: cut in large pieces

1/2 head of garlic

1/4 cup fresh coconut

Spring of curry leaves

2 tomatoes quartered 

Directions:

Ground mixture:

1.Heat 1 teaspoon sesame oil in shallow nonstick pain, then add 1/4 cup walnuts,half onion,1/2 head of garlic,1/4 cup fresh coconut, spring of curry leaves, and 2 quartered tomatoes; allow to cook and caramelize.

2.After allowing to cook, grind to smooth puree in blender and set aside.

Pumpkin Preparation:

1.In a dutch pan, add 1 teaspoon sesame oil, heat on moderate heat, and add the minced ginger,chopped onion, Thai green chili , cinnamon stick, cloves, garam masala, and turmeric. Sauté for 5 minutes

Add the pumpkin and allow to cook for another 5 minutes. Add two cups of boiling water and allow to cook till pumpkin is tender; about 20-25 minutes.

After allowing the pumpkin to cook, add the ground mixture and allow to simmer for 10 minutes, and then garnish with chopped cilantro leaves.

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