Pumpkin curry (Gummadikaya koora)
Posted by Madhavi on November 6, 2006
- Pumpkin- About 1 pound
- Dry coconut- 2 tbsp
- Dry red chillies- 5
- Cumin and Dhania- ½ tsp each
- Tamarind paste- 2 tsp
- Chopped Coriander.
Cut the pumpkin in to quarter to half inch pieces. Keep it aside. Now in a pan take all the dry ingredients and fry them for about 5 minutes, just until they start turning light brown in color. Remove , cool and grind them.
Take a pan and do the popu or tadka ( 3 tsp oil, mustard seeds, 1 tsp chana dal, ½ tsp jeera, and a pinch of hing). Now add the ash gourd pieces and fry them for about five minutes in the oil. Then add some salt, quarter cup water, close the lid and cook it for good 10 minutes or until the vegetable is about ninty percent cooked threw. Now add the spice powder, tamarind paste, and salt and cook till everything comes together. Finally add the chopped cilantro and serve with paratha or chapathi.
Pumpkin curry with Paratha
Recipe: Devika akka