Wednesday, 9 November 2016

Sweet and Sour Red Pumpkin Curry

Sweet and Sour Red Pumpkin Curry

  • 500 gms red pumpkin (kaddu)
  • 1 tbsp mustard cup oil
  • 1/8 tsp asafoetida (hing)
  • 1 tsp crushed fenugreek seeds
  • 1 tbsp ginger (grated)
  • 3 to 4 whole dry red chillies
  • salt to taste
  • ½  tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 1 tbsp sugar
  • 1 tsp dry mango powder
  • 1 tbsp chopped coriander for garnishing
  • 2 tbsp mint leaves chopped
Method (How to make sweet and sour red pumpkin curry)
  • Peel, deseed and chop the pumpkin into 2 to 3 cm cubes. Keep aside.
  • Heat the oil in a kadahi and add the asafoetida, fenugreek.
  • When the seeds crackle, add the ginger and the whole red chillies and sauté till colour change.
  • Add the pumpkin and saute on a high flame till it looks glossy.
  • Add salt, turmeric, garam masala, coriander powder, chilli powder and half cup water, mix well and cook on a slow flame for 8 to 10 minutes or till it become soft and mashed. 
  • Add the sugar and dry mango powder and half of the mint leaves, mix well and cook for 2-3 minutes.
  • Garnish with chopped coriander and mint leaves.
  • Serve hot with poori or paratha.

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