3 cups of peeled and cubed Red Pumpkin
1 big Tomato chopped
2 medium Onions, chopped
1 tbsp grated Jaggery
2 Green Chilli, slit
2 dry Red Chilli, deseeded and split into two
½ tsp Red Chilli Powder
¼ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
7 cloves Garlic, slighly mashed
10 Curry Leaves
Coriander Leaves for garnishing
Heat 2-3 tbsp of oil in a pan. Add the mustard seeds and let them splutter. Add cumin seeds, dry red chillis, urad dal, and garlic and curry leaves and fry till light brown. Add the chopped onions and fry till transparent. Add the cubed pumpkins, tomatoes, turmeric and salt and let it cook covered on low heat for 15 minutes. Add chilli powder, coriander powder and jaggery and mix well. Add ½ cup water, cover and cook on slow fire till pumpkin is soft and cooked. Garnish with coriander leaves.
Variation: You can add sweet potatoes, chikkidi kaayi (Indian Beans), drum sticks and brinjal along with the pumpkin.
1 big Tomato chopped
2 medium Onions, chopped
1 tbsp grated Jaggery
2 Green Chilli, slit
2 dry Red Chilli, deseeded and split into two
½ tsp Red Chilli Powder
¼ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
7 cloves Garlic, slighly mashed
10 Curry Leaves
Coriander Leaves for garnishing
Heat 2-3 tbsp of oil in a pan. Add the mustard seeds and let them splutter. Add cumin seeds, dry red chillis, urad dal, and garlic and curry leaves and fry till light brown. Add the chopped onions and fry till transparent. Add the cubed pumpkins, tomatoes, turmeric and salt and let it cook covered on low heat for 15 minutes. Add chilli powder, coriander powder and jaggery and mix well. Add ½ cup water, cover and cook on slow fire till pumpkin is soft and cooked. Garnish with coriander leaves.
Variation: You can add sweet potatoes, chikkidi kaayi (Indian Beans), drum sticks and brinjal along with the pumpkin.
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