Pumpkin and Eggplant Curry

This pumpkin and eggplant curry recipe is from my Granny's Kitchen. This is made in mustard paste-based gravy. It's an easy Indian curry recipe.

Pumpkin and Eggplant Curry in Mustard Gravy

This curry has a curry base of mustard paste along with other spices. So, the flavor profile is a bit different from the other curries. Incredibly delicious, it takes less than 30 minutes to make this curry.

Is this recipe keto diet friendly?

"Can I eat pumpkin on a keto diet?"

And the answer is "Yes". But you need to control your portion size.

This is not starchy and high carb like potatoes and peas. Yes, it has some carb and sugar content. But much less than other high-carb, starchy veggies. 

I suggest you read this article for more info on the Pumpkin in the Keto diet.

How to make pumpkin and eggplant curry in mustard gravy?

Mustards have a pungent and spicy flavor profile. In my granny's time, I saw them grinding mustards to a fine paste in a large mortar and pastels. This was time-consuming but gave perfect results in taste as well as texture. You must soak the mustard seeds for 20 - 30 minutes before blending.

Ingredients

Whole spice - Mustard seeds, Cumin seeds, Dry red chilies (optional)

Flavor - Onion, Garlic cloves, Tomatoes, Ginger garlic paste (optional)

Veggies - Pumpkin, Eggplants, Drumsticks (optional)

You can also add other veggies like broccoli, zucchini, and potatoes.

Ground spices - coriander powder, cumin powder, red chili powder (paprika), turmeric powder, dry mango powder (amchur), garam masala, salt

Instructions

Soak mustard seeds and cumin seeds in water for 20 - 30 minutes. Add them to a blender with tomato, garlic, and dried red chilies. Blend it to a smooth paste.

Heat oil in a pan. Add cumin seeds and let them crackle. Add thing or asafoetida. Then add chopped onion and ginger garlic paste. Saute until onion turns translucent.

Add ground spices and saute for a minute. Add diced veggies and mix well. Saute for 2 minutes on low flame. Then, add a little water or vegetable stock. Simmer for 5 - 7 minutes, covering with a lid, until veggies are tender and almost cooked.

In the end, add the mustard and tomato paste to the curry, mix them well, and again simmer for 5 minutes. Once the curry is done, add a pinch of amchur (dry mango powder) and garam masala (optional). Turn off the heat and garnish with finely chopped cilantro leaves.

Extra Tips

Soak mustard seeds, cumin seeds, and red chilies together for 20 minutes. Then, blend this into a paste. While cooking, remember not to cook it for a long time; for better taste, use mustard oil.

I have taken black mustard seeds. You can add yellow and black mustard seeds together, too.

Using onions is optional. If you are following the keto diet, you may avoid adding onion. All the remaining ingredients are keto-friendly, including mustard seeds.

Also, this dish tastes better when we add a slight tanginess. So, use tomatoes, as well as tamarind or dry mango, to increase the tanginess. I have used dry mango powder.

We have some more brinjal or aubergine recipes on blog, e.g. aloo baingan stir fry, hyderabadi bagara baingan, baingan bharta, bharwa baingan, dahi baingan

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