Cooking time: 20 mins
Serves: 7-10
Ingredients:
- 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.
Method:
- 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