Pumpkin and Cluster Bean Curry Recipe

Pumpkin and Cluster Bean Curry Recipe

(pattar kolu ane guvar fali nu shak)

200 g yellow pumpkin, skin removed and deseeded

100 g cluster beans or French beans

2 tablespoons vegetable oil

1/2 teaspoon salt, or to taste

1/2 teaspoon ground turmeric

1/2 teaspoon red chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

20 g palm sugar or jaggery*

2 teaspoon chopped coriander (cilantro) leaves

Method:

Cut the pumpkin into 2.5cm long batons.  Cut the cluster or French beans into 2.5cm lengths.  Bring 200 ml water to the boil in a pan.  Add the pumpkin, beans, oil and salt.  Bring to the boil, lower the heat and simmer for about 3-5 minutes until the beans are just softened.  Dissolve powdered spices in some water before adding into the boiled mixture together with sugar, and continue to cook on a low heat for 2-3 minutes until the vegetables are tender.  Serve sprinkled with chopped coriander leaves.

* Jaggery is dark, raw sugar from the sugar cane plant.  It has a distinctive taste and is less sweet than refined sugar.