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
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.