Gourds are very popular among Malaysians of southern Indian origin, especially the sweet-tasting pumpkin that complements a mild mixture of curry spices used in this dish.
2 tablespoons oil
1 tablespoon brown mustard seeds
2 sprigs curry leaves
1 medium onion, diced
2 teaspoons chicken curry powder
1 teaspoon chilli powder
½ teaspoon turmeric powder
½ small pumpkin (about 500 g/1 lb), peeled and cut into chunks
1½ cups (375 ml) water
1 teaspoon salt
1 Heat the oil in a wok over high heat and stir-fry the mustard seeds and curry leaves for 2 minutes until the seeds pop. Add the onion and stir-fry gently for 3 minutes until the onion is light golden brown.
2 Add the curry, chilli and turmeric powders, and stir-fry for 30 seconds. Then add the pumpkin chunks and stir to coat them well with the spices. Slowly add the water, stirring constantly, and season with the salt. Simmer, uncovered, over medium heat until the pumpkin is tender and dry, about 15 to 20 minutes. Best served hot
Serves 4 Preparation time: 25 mins Cooking time: 20 mins