Ingredients:
Pumpkin –500gm, peeled and chopped
into 1” squares
Garlic – 6-8 cloves
Onion – 1 big, sliced or 1 cup
shallots peeled
Tomatoes – 1 big chopped
Thick Tamarind pulp – about 150 ml
(Soak a lime sized piece in warm water, squeeze to extract pulp and
filter)
Coriander powder – 3 tsp
heaped
Chilli powder – 2 tsp
Salt to taste
Veg. Oil – 1 tbsp
Sesame Oil – 1 tbsp
Tempering:
Mustard (rai) – 1 tsp
Fenugreek (methi) seeds – ½ tsp
Asafoetida powder (hing) - pinch
Curry leaves – 6-7
Method:
1.Cook chopped pumpkin in water till
3/4th done. Peel garlic and crush lightly
2.Heat a wok and add both the
oils, when it heats up, add mustard.Wait for the mustard to pop,then
add the fenugreek seeds and asafoetida , as soon as the seeds change
colour, add the washed curry leaves. Reduce heat, add garlic cloves
and fry on low for 3-4 minutes.
3.Add sliced onions or whole shallots
and sauté on low till translucent. Add the chopped tomatoes and fry
till pulpy.(about 5 minutes)
4.Add the coriander powder and chilli
powder and fry 1 minute. Add tamarind pulp along with 100ml water and
salt and bring to a boil. Once it is boiling, add the chopped pumpkin
and reduce flame to medium. Cover and cook for 10-15 minutes till the
tamarind is cooked and doesn't smell raw. Adjust the salt and cook
for 5 - 10 minutes more till the gravy is reduced to little more than
half.
5.Serve with steamed rice
mouth watering
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