Thursday, January 20, 2011

Pumpkin Curry

  • 1 lb Pumpkin (orange color)
  • 3 Dry red chillies
  • 1/2 cup Onions chopped
  • 1 clove Garlic
  • 1 sprig Curry leaves
  • 1/2 tsp Red chili powder
  • 1/4 tsp Turmeric powder
  • 2 tbsp Oil
  • Salt to taste

  1. Peel the skin of the pumpkin and cut into the small pieces.
  2. Chop the pumpkin in such a way that every piece has its outer layer.
  3. Wash them and keep aside.
  4. Heat a kadai or wok, add oil, add mustard, when they splutter add broken dry chillies.
  5. Add crushed garlic, onion and curry leaves.
  6. Keep frying until onions turns transparent.
  7. Add chili powder, turmeric powder and salt.
  8. Add the pumpkin pieces and saute it well.
  9. Cover the lid and reduce the flame to medium high.
  10. Cook for 10 mins, stirring in between.
  11. Do not pour water, as the pumpkin itself releases water enough to cook.
  12. When the pumpkins are cooked and all the water is evaporated transfer to a serving bowl.
  13. Serve as aside dish with rice or as a curry with chapati / roti, parata, etc..
  1. Pumpkin is a very good source of vitamins and has high dietary fibres.
  2. Pumpkin is also good for skin and vision.

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