Yellow pumpkin chole gravy

Its Halloween time now! And ya, pumpkins are available in plenty in this season of the year.

Pumpkins are used in a lot of cake, desert and soup preparations. But because of its sweet taste there are only few curry recipes that can be satisfactorily done with it. But this recipe given below perfectly fits the bill for a pumpkin curry. The chana added to it gives a good crunch and the peanut butter takes away a little of the sweet taste of the pumpkin.

Pumpkin and chole is a stellar combo, and it's certainly a nutrient packed dish!

Ingredients

2 cups cubes pumpkin pieces

1 cup chana (soaked overnight)

1 medium sized onion (thinly sliced)

1 medium sized tomato (pureed)

1 ts jeera

1 ts red chilli powder, ¼ ts turmeric powder, ½ ts garam masala, ½ ts pepper powder

1 ts peanut butter
2 ts grated coconut (optional)

Few curry leaves

Handful of coriander leaves

Preparation

Pressure cook the chana with enough salt and water for about 3 whistles. After the air is released add the cut pumpkin along with it and allow it to give just one more whistle. (Pumpkins tend to look hard but can smash down easily if you overcook them). Keep them aside. 

Heat oil in a flat bottomed pan. Once the oil is hot, add jeera. After it splutters add the thinly sliced onion and fry them until they turn light brownish. Add the tomato puree and fry them until all water is evaporated and the tomato is blended well with the onion. Now add curry leaves, turmeric powder, red chilli powder, salt, cooked chana and pumpkin along with its water. Allow the mixture to boil. When it is half done add garam masala, pepper powder and the peanut butter. Add more salt at this stage if needed. Mix the contents well and allow it to boil further until the gravy has thickened.

Finally garnish with grated coconut and coriander leaves.