Goan Pumpkin Vindaloo

We are now in Goa for the Indian states cuisine of BM#39 . Goan cuisine consists of regional popular food in Goa . This cuisine is incomplete without fish and similar to Malvani and Konkani cuisine.The cuisine is mainly sea food based and rice and fish are the most staple food.Few of the popular dishes from Goa are Croquettes ,Xacuti , Sanna , Vindaloo , and sweet Bebinca pudding.
Hindu cuisine is also present in Goa and mainly uses less heat , Kokum , Jaggery and Tamarind in cooking .They use asefetida, fenugreek , curry leaves and urad dal. It is not very spicy; less onion and garlic are used. It also includes more lentils , pumpkin , gourd and bamboo etc. It is less oily and the medium of cooking is coconut oil.

I prepared the veg version of Vindaloo using Pumpkin and potatoes . I adapted the recipe from Veg recipes of India but use my choice of vegetables instaed of mushrooms.The dish was very spicy and full of flavors. So let’s start the recipe . Yum

Ingredients:
For the Vindaloo Paste:
10-12 dry red chilies /1 tablespoon Chilli powder
2 tablespoon coriander seeds/powder
1 tablespoon cumin seeds
4-5 cloves
2 inch piece of ginger
10-12 garlic cloves
1 teaspoon turmeric powder
3 tablespoon vinegar

For the Vindaloo:
250 gm Yellow pumpkin , cubed
2 medium sized potatoes, cubed
2 onions, chopped
2 green chilies, chopped
2-3 green cardamom
4-5 cloves
10-12 black peppercorns
1/2 cup oil
1/4 cup coriander leaves, chopped
Water as required
Salt to taste
Few Spring onion greens

Method:
Make a fine paste of all the ingredients for vindaloo paste adding vinegar and keep it aside.
Pour this masala paste over pumpkin cubes and mix well. Let it marinate for 1 hour.
Heat oil in a wok and fry the potato cubes. Drain and keep aside.
Remove the excess oil , fry the whole spices cardamom, cloves and peppercorns.
Add chopped onions and sauté till brown then add green chillies.
Now add the pumpkin marinated in the masala paste and fry for 10-12 minutes on low heat.
Add 1 cup water and cover the lid , let it cook till pumpkin pieces are tender.

Add salt and the fried potatoes and simmer for 1 minute.
Garnish with coriander leaves and spring onion greens.

Serve vindaloo hot with plain rice or Roti.

Enjoy!!

Serve-4. Cooking time-30 minutes