Baby pumpkin masala recipe

• 100 g (3.5oz) Ghee or butter (or 100ml vegetable oil)
• 0.5 tsp mustard seeds
• 2 tbsp curry spice mix
• 1 tsp amchur (dry mango powder)
• 1 red chilli, finely sliced
• 4 cloves of garlic, peeled and crushed
• 1 2.5 cm (1inch) piece of root ginger peeled and finely chopped
• 16 small tindas (baby pumpkin), peeled and cut into quarters
• 1 pinch sea salt to taste
• 10 small fresh tomatoes quartered
• 300 ml (10.6fl oz) plain yoghurt (or tin of coconut milk)
• 1 handful of fresh chopped coriander

1. Heat the ghee, butter or oil in a saucepan over a low heat and drop in the mustard seeds.
2. When they begin to pop, add the curry spice mix, the amchur and the red chilli.
3. Stir briefly, then add the garlic and ginger and continue to stir so that the mixture doesn't stick at the bottom.
4. Add the tindas and cook over a low heat until they are tender, stirring gently now and again to stop the curry sticking.
5. Add half of the fresh tomatoes.
6. Taste and adjust the salt.
7. When the tindas are almost ready - that is,tender - add the rest of the tomatoes, the yoghurt or coconut milk and the coriander to the pan.
8. Continue to cook for 5-10 minutes.
9. The curry should look slick and oily, so feel free to add more oil or ghee.

butter, seeds, curry spice, amchur, red chilli, garlic, ginger, tindas, salt, tomatoes, yoghurt, handful

Taken from www.lovefood.com/guide/recipes/12210/kerstin-rodgers-baby-pumpkin-masala (may not work)