Farsi Sukuti Tarkari (Pumpkin Sukuti Curry)

Ingredients

• 1 cup sukuti
• 2 1/2 cup butternut squash (frozen or fresh)
• 1/2 cup chopped onion
• 1/2 cup chopped tomato
• 1/4 tsp cumin seeds
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp kashmiri red chili powder
• 1/2 tsp turmeric powder
• salt to taste
• 2 tsp ginger & garlic paste
• 1 tbsp oil
• 2 cup water

Instructions

1. 1

   Heat oil in a pan.

2. 2

   Once it’s hot, toss in the cumin seeds and let them sizzle until they darken just a bit but don’t let them burn.

3. 3

   Next add the chopped onions and cook them down until soft.

4. 4

   Now add the sukuti (dried meat) and give it a good stir. Let it sauté for about 3–5 minutes.

5. 5

   Once that’s done, add all your spices along with the ginger and garlic. Stir everything together and cook on medium-high heat for another 5–7 minutes.

6. 6

   Next, add the pumpkin and mix well. Let it cook for a few minutes until pumpkin starts to soften.

7. 7

   Add in the chopped tomatoes, cover the pan, and let it all cook down until the tomatoes are soft and broken down.

8. 8

   Pour in water, cover with the lid, and let it simmer on low (10-15mins) until the pumpkin is mushy and everything is cooked through.

9. 9

   Taste for salt and add if needed, then serve hot with rice.