Kerala Pumpkin Pineapple and Banana Curry
Chef Benny's sweet, sour and spicy pumpkin, banana and pineapple khichadi (curry) is an easy Kerala recipe – a curry of pumpkin, fruit, coconut, yoghurt and spices. Sweet, sour, salty and spicy, this is the perfect side for a grilled piece of fish or a nice teriyaki chicken breast. It is also satisfying with just plain white with rice !
1 cup diced pumpkin about 150 grams
1 cooking banana, semi-ripe, cut into ½ inches circle and halved ( about 1 cup or 150g )
3/4 teaspoon salt
1/2 teaspoon Kashmiri chili powder, or to taste
1 teaspoon sugar ( optional )
1/2 cup grated fresh coconut ( or about 4 tablespoons )
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1 whole green chili
1 cup water ( divided )
1 cup fresh plain yogurt
1 teaspoon mustard seeds
5-6 fresh or dried curry leaves
2-3 dry red chilies
3 tablespoons ghee ( divided into two )
Heat 2 tablespoons of the ghee in a wok or a 9 inch frying pan on medium heat. Add pineapple and cook, stirring occasionally for 3-4 minutes.
Add the pumpkin, banana, salt, and Kashmiri chili...
See the full directions on my site