Welcome back to This is India! I always have funny/weird stories about India to share with friends or family when I talk to them. This is just meant to be an honest portrayal about my life in India through short anecdotes. I also share here what I’ve been up to online outside Hippie in Heels.

What I was up to other than here:

  • Anna, who was with me on the Kerala tour, came to stay for 5 days and I’ve been showing her around Goa. I was meant to take her kickboxing, but hangover + laziness in the mornings prevented it. This weekend I’ll be chilling with Ben, trying to wake up early to go surfing, and gearing up to leave for Bangkok on Tuesday.
  • I haven’t shared blog stuff recently: Travel Age West wrote an article called Follow These 5 Female Travel Bloggers and they featured me as one, woohoo! Then Worldy Blend wrote 11 Female Travelers Who Inspire & listed some amazing chicas who’s blogs I already follow along with.
  • Last but most excitingly, Grazia UK magazine wrote a 4 page article about female travelers and listed me as 1 of 5 resources to plan your trip abroad! They sent a copy to my house and my mom Whatsapp’ed me a pic.
  • Has anyone had issues loaded my blog posts on your phone? A couple people said that when they tried to read a post, it forwards to a random ad. I am trying to resolve the issues so if you’ve also encountered it, I’d love to know.

Now your story,

Today I’m going to share a recipe! This was one of the many curries we made at Leelu’s cooking class in Kochi (you can email to join a class at bookings@leeluhomestay.com)

I’m going to share pumpkin curry Keralan style. This curry is SO easy to make and delish over rice.

What you need:

  • 300 grams pumpkin
  • 1 onion
  • 2 green chilis with the seeds
  • 1/2 tsp tumeric (doesn’t actually add flavor, just for good health, so you can skip if you don’t have it

Add it all to a pot with water on it level to cover all the pumpkin and boil for 10 minutes. Take some water off if needed now and mash it, but save the water to add back later.

Now add the masala: 1/2 tsp cumin, 1 cup fresh coconut flesh (you can find or you can use artificial), 4-5 cloves garlic, and salt to taste.

Last put it back on the fire only to warm it with those things added so it doesn’t go too mushy and add some water if you need to so it has “gravy”. Then serve over rice! Hope you try this and like it because it was one of my favorites.

This is India!

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