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. 🙂


  • 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


  • 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.


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