Pumpkin green peas curry

I opened my new pack of fennel seeds, the aroma triggered the invention cells in my brain :) Fennel seeds, peanuts and coconut are best friends. They taste amazing when put together. Made this pumpkin curry, probably one of my best inventions so far. :)

Ingredients: 

• 250 gms yellow pumpkin - cubed


• 1 red onion- chopped fine (some goes into the curry, some into blender)


• Green peas - a handful


• Roasted Peanuts-15


• Black Mustard seeds-1 and 1/2 tsp


• 10 curry leaves


• 1 tsp rice bran oil


• Fennel seeds- 1tsp


• 2 garlic pods chopped fine


• Salt-to taste

To Grind:

• Coconut-3-4 tbsp


• Dry red chilli-2 (vary this based on your spice limit)


• Fennel seeds - 1 tsp


• Cumin seeds - 1 tsp


• A handful of chopped red onion


• Garlic - 3 nos

Method:

• Grind the ingredients to be blended into a smooth paste.


• In a pan, heat 1 tsp oil, add mustard seeds, once it pops, add curry leaves, fennel seeds and chopped garlic. Saute for a minute before you toss the onions in


• Add little salt and sprinkle water to soften them. Add the chopped pumpkin, peanuts, green peas and saute for a minute and then add the blended paste, salt close and cook until pumpkins are real soft. Sprinkle water if needed.


• Once pumpkin is soft, add 2 tsp of cornflour to make the curry dry.