Sunday, October 19, 2014

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 7-10
  • Chopped Pumpkin: 2 cups
  • Water: 2 cups divided
  • Powdered Jaggery: 1/2 cup
  • Grated coconut: 3/4 cup
  • Masala powder : 2 tbsp
  • Turmeric powder: 1/2 tsp
  • Tamarind syrup: 1/2 tbsp dissolved in water
  • Salt: to taste
    For tempering:
  • Oil: 1 tbsp
  • Mustard seeds: 1/2 tbsp
  • Curry leaves: 1 string
  • Red chilies: 2-3 
  • Chop Pumpkin into small pieces(with or without skin)
  • Grate coconut, Powder jaggery.
  • Mix 1/2 tbsp of tamarind syrup in 1/2 cup water- tamarind water.
  • Grind grated coconut and masala powder in a blender and make liquid paste.
  • In a deep vessel, take 2 cups of water, add jaggery and turmeric powder, then add chopped pumpkin pieces and cook until soft( 10-12 mins)
  • When it is done, add 1 tsp of salt and tamarind water.
  • Add the paste we prepared. Cook for sometime.
  • Now for tempering, Heat oil in a small non stick pan.
  • when its hot, add mustard seeds, when it starts bursting add curry leaves and red chilies. 
  • Heat for a min, then add it to the curry.
    Serve with Rice
    Please leave your comments and suggestions in the comment box below



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