Pumpkin Curry

in Curries

Recipe from Cook and See Vol 2

This colourful vegetable is generally used in sambar, avial, koottus etc. But this  pumpkin curry tastes good  on its own, and its mildly sweet flavour mixes with other spices and makes its very tasty.

This curry when served with  hot steaming rice ,sambar/rasam ,makes an excellent combination.

Pumpkins are best source of beta carotene, rich source of fibre and prevents heart disease. It is good for the vision and offers great immunity. Pumpkin  also keeps the skin young and healthy.

While buying pumpkin, make sure they are not discolored. Choose ones, which  while  tapping ,sound hollow.

Ingredients

  • Pumpkin cut into medium size  pieces 2 cups
  • Salt ¼ teaspoon,
  • Coconut scrapings ½ cup,
  • Powdered jaggery 1 tablespoon or jaggery lump as big as lemon,
  • Black gram dal 1 teaspoon,
  • red chillies 2 to 4,
  • oil 4 teaspoon,
  • Rice flour 2 teaspoon,
  • turmeric powder a pinch or two.

Method

  1. Boil the pumpkin pieces, adding a little water ( ¼ cup), along with turmeric and salt, till cooked  but not too  soft.
  2. Heat oil in pan, add mustard, black gram  and dal red chillies. When the mustard splutters, add the cooked  pumpkin pieces  and jaggery and give the whole mixture a stir. When the jaggery dissolves, add coconut and rice flour and turn it around.
  3. Cook for 5 minutes.
  4. Serve  hot .
  5. Garnish with curry leaves and coriander leaves. (optional)