Seeni Kekiri || Asian rare fruits in my village|| simple fish gravy| mali cooking

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potatoes

butternut squash offers similar sweetness and texture.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

almond milk reduces calories while maintaining creaminess.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

honey adds flavor complexity.

curry leaves

💰Cheaper: bay leaves

bay leaves provide a mild aromatic substitute.

Peel and dice the pumpkin into small cubes.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add mustard seeds and cook until they begin to pop, about 1-2 minutes.

Stir in chopped onions, garlic, and ginger; sauté until softened, about 3-4 minutes.

Add curry leaves and cook for another minute until fragrant.

Sprinkle in turmeric and chili powder; stir to combine.

Add the diced pumpkin and stir to coat with spices.

Pour in coconut milk and bring to a simmer.

Reduce heat to low and cover; cook until pumpkin is tender, about 15-20 minutes.

Stir in brown sugar and lime juice; mix well.

Season with salt and black pepper to taste.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens