Ingredients (serves for 3)
Yellow pumpkin - (skin & seeds removed and cut into cubes ) 1 1/2 cup [1 cup size = 150 ml]
onion - 1
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - few
oil - 2 tsp
red chili - 1
cumin seeds - 1 tsp
green chili - 5
tamarind - 1 medium lemon size
red chili powder - 3/4 tsp
powdered jaggery - 1 tsp
coriander powder - 1 tsp
rice flour - 1 tsp (optional)
salt - as needed
garlic - 4 pods
Method:
- chop the onion and garlic roughly and slit the green chilies lengthwise
- heat oil in a vessel and add mustard seeds, urad dal, cumin seeds, curry leaves and red chili
- once it splutters, add chopped onion and green chilies
- once the onion become transparent, add garlic
- fry till onion and garlic becomes golden brown in color
- add cubed yellow pumpkin and add 1 cup of water
- cook covered till the pumpkin becomes soft
- extract tamarind juice using 1 cup of water and add it to the cooked pumpkin
- add salt, red chili powder, powder jaggery and coriander powder
- bring it to boil . if you want the gravy to be little thick, dissolve 1 tsp of rice flour in 3 -4 tsp of water and add it to the gravy. You can eliminate this step, if you like your gravy as thin gravy.
- cook till the raw smell goes off and gravy reaches its desired consistency.
- serve with hot white rice
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