Red or Green Pumpkin Curry (Farsi ko Tarkari)
Farsi ko Tarkari (Nepalese Red or Green Pumpkin Curry) is a much-loved dish, slightly sweet and flavorful. Traditionally prepared by sautéing red or green pumpkin with fenugreek, ginger and garlic paste, and cumin, it is then simmered with simple spices and pairs perfectly with rice or roti.
< 30min
Normal
Mildly Spicy
Ingredients
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Directions
Chop the onions, the tomatoes and the coriander leaves.
Peel the red pumpkins and cut the flesh into cubes. If you are preparing a curry with green pumpkins, simply cut it into cubes.
Peel the potatoes.
Boil the potatoes and the red or green pumpkins for 5 minutes.
Cut the potatoes into small cubes.
Heat a pan with the mustard oil and butter (or ghee).
When the oil is hot and the butter (or ghee) has melted, roast the fenugreek seeds and the mustard seeds until they become fragrant and a dark golden color.
Add the onions.
When the onions are golden, add the tomatoes, the potatoes, the red or green pumpkins, the turmeric powder, the salt, the cumin powder, the coriander powder, the red chili powder, the garlic paste, the ginger paste and the water. Mix well. Simmer, covered, for 5 minutes, or until the sauce thickens slightly. Check that the red or green pumpkins and the potatoes are cooked through.
Pour the contents into a bowl and garnish with the coriander leaves.
Ready! Enjoy! Serve with a hot or cold drink or a local alcohol. Can be a side dish alongside dal bhat/thali (steamed rice and lentils) and various meat/fish or vegetable curries. Can also be eaten with buckwheat porridge (dhindo), maize porridge (makai ko dhindo), dhikri, buckwheat rotis, rotis, puri and/or naan.
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